August 23, 2010

Real Food: The Quick Steak Sarmie


The great thing about this sandwich is that you pound the meat before cooking. This means it only takes a minute or so on each side to cook. Another benefit is that the meat is tenderised so it doesn’t matter if you use slightly tougher cuts, like rump. It also means that the steak ends up in bite sized pieces so there are no akward moments wrestling to chew through your sandwich.


200g steak (Sirloin is easiest)
1 lemon, halved
wholegrain mustard
4 large fresh slices bread
Small handful wild baby rocket


Heat BBQ or char grill pan on its highest setting.

Place steak between 2 layers of plastic. Bash with your fist or a meat mallet until it is flattened out to about 1/2cm thick. You want it to be thin as possible with a few holes so it cooks quickly.

Season steak and drizzle over olive oil on both sides. BBQ for approximately 1 minute each size until well charred. At the same time cook the lemon, cut side down.

Place steak on a clean, warm plate and drizzle with more olive oil and a good squeeze of lemon juice. Allow to rest for a few minutes so the meat juices mix with the oil and lemon juice to make a super
tasty sauce. Tear meat into bite sized pieces.

Spread bread with mustard then pile the steak on top. Scatter with rocket leaves, if using and drizzle over the juices. Top with another slice of bread.


The Quick Steak Sarmie (QSS) is an essential and so easy to make. Loaded with great protein, good carbs (if you go the Rye Bread option, specifically) and the power of rocket for flavor in there, you simply cannot doubt the power of this after a morning session of exercise. I smashed two of these on Saturday afternoon when I got back from my lunch. I may have smashed 2 Jack Black’s along with it, for good measure. I then took a hike up the mountain where I did a bit of this…


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