He. Did. It. Again. Harry from Fire to Fork made these amazing steak sandwiches using our Camp Braai and a firepit. It is a very easy recipe and only takes a couple of minutes to put together this amazing meal. The Camp Braai is big enough to make 6 to 8 of these sandwiches at the same time.
Image Credits: Fire to Fork
Prep Time5 minsCook Time20 minsTotal Time25 mins
250 to 300g Scotch Fillet
2 Fresh Turkish or sourdough rolls
100g (4 slices)Bacon
4 Slices Gouda or cheddar cheese
1 Tomato
1 Handful of baby spinach
Salt & pepper
Dijon mustard
Caramelised onion relish
1Get all your ingredients ready and dry the steak with a bit of paper towel.
2Generously salt and pepper both sides
3Arrange your steak in the middle and the bacon on the outside of your Camp Braai to give the steak maximum heat.
5Sear the steak on the lowest setting to the fire for approximately 2-3 min on each side (depending on how hot your fire is) to achieve medium-rare. Cook more or less depending on your preference.
6Rest for 5 minutes then slice into thin strips.
8Line the strips on the bottom half of your rolls, then add cheese, bacon, sliced tomato and spinach.
13Add your mustard and caramelised onion relish to the top of your roll.
14Place the rolls back into the Camp Braai and cook slowly on the top or middle setting (depending on how hot your fire is) until the cheese is melted and the outside is browned. If you find the outside is blackening before the cheese melts, move it up a notch to slow the cooking down.
16Cut in half and serve hot.
17Enjoy!
Ingredients
250 to 300g Scotch Fillet
2 Fresh Turkish or sourdough rolls
100g (4 slices)Bacon
4 Slices Gouda or cheddar cheese
1 Tomato
1 Handful of baby spinach
Salt & pepper
Dijon mustard
Caramelised onion relish
Directions
1Get all your ingredients ready and dry the steak with a bit of paper towel.
2Generously salt and pepper both sides
3Arrange your steak in the middle and the bacon on the outside of your Camp Braai to give the steak maximum heat.
5Sear the steak on the lowest setting to the fire for approximately 2-3 min on each side (depending on how hot your fire is) to achieve medium-rare. Cook more or less depending on your preference.
6Rest for 5 minutes then slice into thin strips.
8Line the strips on the bottom half of your rolls, then add cheese, bacon, sliced tomato and spinach.
13Add your mustard and caramelised onion relish to the top of your roll.
14Place the rolls back into the Camp Braai and cook slowly on the top or middle setting (depending on how hot your fire is) until the cheese is melted and the outside is browned. If you find the outside is blackening before the cheese melts, move it up a notch to slow the cooking down.
16Cut in half and serve hot.
17Enjoy!
Steak Sandwich on Turkish or Sourdough Rolls
