Steak Sandwich With Potato & Beetroot Rosti
Steak Sandwich With Potato & Beetroot Rosti
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Using a meat tenderiser mallet, pound the round steaks to about 1 cm thick. This will enable you to turn them into ‘minute’ steaks so you can cook them quickly and easily in the pan. Note: skip this step if you have already bought thin ‘minute’ steaks.
  2. Coarsely grate the potato and try to squeeze any excess liquid from the potato. Simply pick it up and squeeze in your hands or try a strainer. Add the potato to a medium sized bowl.
  3. Coarsely grate the beetroot, also try to squeeze off any excess liquid and add to the bowl.
  4. Add 1 egg to the bowl and using a fork, stir to fully combine all ingredients. Divide the mixture into 4 separate portions.
  5. Heat a generous amount of olive oil (about 4-5 tbsps) in a frying pan over medium high heat.
  6. Add separate potato mixture portions to the pan and shape into a 1cm thick piece. Cook in batches if your pan will not hold all 4 portions at once. Add additional olive oil, if required. Cook each size approx 2-3 minutes until golden and crisp. Remove from pan, set aside and keep warm.
  7. Add onion to the same pan and cook until softened and just starting to brown. Remove from pan and set aside.
  8. Add steaks to the pan and cook each side for about 2 minutes, more or less depending on how you like your steak.
  9. Toast the bread and layer with cos lettuce, potato & beetroot rosti, steak, cheese, tomato & onion. Also serve with your favourite chutney to spread over the top.
Recipe Notes

Use crusty bread rolls or again rolls to your preference as an alternate to toast.

You can serve with BBQ sauce rather than chutney as an alternate.

You can also add bacon and egg as a different serving suggestion.