- Recipes
Grilled Sirloin Ciabatta with Zhoug Sauce
Grilled Sirloin Ciabatta with Zhoug Sauce
By Schwartz Recipes
Published on 19 May 2021
Packed with flavour, this yummy steak sandwich will win rave reviews
from the whole family.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 tsp of lemon juice
- 1 tsp of schwartz garlic granules
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 4 chillies, finely chopped
- 4 tsps of schwartz pepper & garlic seasoning
- 0.5 tsp of schwartz coarse ground black pepper
- 3 cardamom pods, shells discarded and seeds ground
- 2 sirloin steaks, each about 225g and 2.5cm thick
- 0.5 tsp of schwartz sea salt
- 50 g of rocket leaves
- 2 tablespoons of garlic butter, at room temperature
- 4 ciabatta buns, split
- 2 red peppers
- 75 ml of extra virgin olive oil
- 15 g of fresh flat leaf parsley
- 15 g of fresh coriander
Method
Step 1
For the Spicy Zhoug Sauce place all the ingredients into a blender and blitz until well blended.Step 2
Cover and refrigerate for at least 30 minutes until the flavours marry or until ready to serve.Step 3
Barbecue the peppers, turning, for 10-12 minutes or until charred all over. Add the hot grilled peppers to a heatproof bowl and cover with plastic wrap. Let stand for 8-10 minutes or until the pepper skins start to loosen. Remove the core, stem and seeds from peppers. Peel off the skins and thinly slice peppers into strips.Step 4
Grilled Sirloin Ciabatta Sandwiches: Pre-heat the barbecue. Rub the steaks all over with Steak Seasoning. Barbecue the steaks for 3-5 minutes per side for medium rare to well done. Remove the steaks from the barbecue and leave to rest for 10 minutes. Thinly slice the steak across the grain before serving.Step 5
Spread the garlic butter onto the bottom of each bun. Top with the rocket, steak and peppers, then divide the Spicy Zhoug Sauce among the sandwiches.