Steak Sambo With Mustard Beshy
Charred scotch fillet, smoky capsicum and onion, and a cheesy mustard béchamel melted into a toasted baguette. Things like this are the reason to get to know your butcher.
Serves: 4-6
Prep time: 30 minutes
Cook time: 25 minutes
INGREDIENTS
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 tbsp grainy mustard
1/2 tsp thyme
1 cup grated cheddar or tasty cheese
1 smallish red capsicum, cores removed and sliced into 1cm strips
1 large brown onion, peeled and sliced into 0.5cm rings
1 tbsp olive oil
6 scotch fillet steaks, 1cm thick
100g baby rocket
1-2 baguettes
1/4 cup salsa verde
salt, for seasoning
METHOD
Allow the steaks to come to room temperature and season with salt.
In a medium saucepan over low heat, melt the butter, about 1 minute.
Stir in the flour until well combined and turning lightly brown, about 2 minutes.
Add the mustard and thyme and stir again.
Add the milk a 1/2 cup at a time, whisking each time until smooth - about 5 minutes total. It should end up thick and smooth.
Stir in the cheese, reducing the heat to low, and allow it to melt through, stirring often so nothing catches on the bottom, about 5 minutes. Set aside until ready to use.
Preheat the barbecue to high and preheat the oven grill to high.
Toss the capsicum and onion in the olive oil until well coated and season with salt.
Place on the flat part of the barbecue and resist turning too often, aiming for a slight char on the edges of both, about 10 minutes.
Brush the steaks with a little oil and place them on the slatted part of the grill. Sear hard for 2 minutes, flip and cook for a further 1 minute - this is just right for a medium-rare steak.
Remove and rest.
Butterfly a 15-20cm section of baguette and slather it in the cheesy mustard béchamel.
Place on a foil-lined tray and grill until it begins to bubble, about 2-5 minutes.
Top with the capsicum and onions, rocket, sliced steak, and a drizzle of salsa verde.
Press the whole thing together and eat - or eat it open, layer by layer, if you're that way inclined.
HINTS
Get to know your butcher for this one - a properly cut scotch fillet at the right thickness makes a real difference to how the steak sears.
If your barbecue doesn't have both a flat and a slatted side, the whole thing can be cooked in a single frying pan instead: capsicum and onion first, set aside, then the steaks in batches.
Keep a batch of salsa verde in the fridge or freezer specifically for moments like this - it comes together fast and lifts the whole sandwich.
NUTRITION (per recipe total, serves 4-6 - guide only):
Calories: approx. 4200 kcal
Protein: approx. 240g
Carbohydrates: approx. 280g
Fat: approx. 230g
Fibre: approx. 16g
Sugar: approx. 30g
Sodium: approx. 4800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.