Name: Steak sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 flat-iron (oyster blade) steaks (about 180gm each); 8 thin sourdough slices; Melted butter, for brushing; 3 tsp olive oil; 120 gm mature truffled brie (see note), thinly sliced, at room temperature; Aïoli, to serve; Artichoke salad; 4 grilled artichokes (see note), sliced; 2 cups (loosely packed) rocket, coarsely chopped; ½ small red onion, thinly sliced; 1½ tbsp currants, soaked in 1 tbsp red wine vinegar with a pinch of sugar; 1½ tbsp extra-virgin olive oil

Truffle, cheese and steak – a winning trifecta of flavour for a sandwich.

Ingredients

4 flat-iron (oyster blade) steaks (about 180gm each)

8 thin sourdough slices

Melted butter, for brushing

3 tsp olive oil

120 gm mature truffled brie (see note), thinly sliced, at room temperature

Aïoli, to serve

Artichoke salad

4 grilled artichokes (see note), sliced

2 cups (loosely packed) rocket, coarsely chopped

½ small red onion, thinly sliced

1½ tbsp currants, soaked in 1 tbsp red wine vinegar with a pinch of sugar

1½ tbsp extra-virgin olive oil

Method

1.Season steaks and pound to 5mm thick.

2.Heat the oven grill to high. Brush bread with butter and grill, turning once, until golden (2-3 minutes each side).

3.Meanwhile, heat oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking (1½ -2 minutes each side for medium-rare to medium). Top each steak with sliced brie (so it melts) and leave to rest.

4.For artichoke salad, toss ingredients, including the vinegar the currants were soaked in, in a bowl and season.

5.Spread 4 bread slices with aïoli, and top with steak and a little artichoke salad. Spread remaining bread with aïoli, sandwich and serve with any remaining salad.

Truffled brie is available from select delicatessens and cheese shops. Substitute brie, or another truffle-flavoured cheese, such as pecorino. Grilled artichokes are available from delicatessens.
Drink Suggestion: The best nebbiolo you can afford. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Ingredients

Method

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