Steak Sandwich With Potato & Beetroot Rosti

Steak sandwiches are a firm favourite in our house.  You can have a range of fillings and sauces and they are terrific, quick to make meal.  This steak sandwich adds a rosti of grated potato & beetroot to provide a great variation to the standard fillings usually added.

The steak is first tenderised, then cooked quickly to create a perfect ‘minute’ steak.  The addition of a potato & beetroot rosti which is pan fried to a golden crispness adds a delicious crunch.  Finished with cos lettuce, tasty cheese, tomato, onion and your favourite chutney all parcelled between lightly toasted bread.  Served with golden chips or fries for a fantastic lunch or dinner.

Of course, this steak sandwich can be made using bread rolls or perhaps Turkish rolls.  Add extra fillings to your preference.  This version is wonderful as is, however make it to your preference.

Print Recipe

Steak Sandwich With Potato & Beetroot Rosti

Prep Time

20 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 4 Minutes Steaks I use Round steaks
• 1 large Potato peeled
• 1 large Beetroot peeled
• 1 Egg whisked
• 1 Onion thinly sliced
• 4 slices Tasty Cheese
• 1 large Tomato sliced
• 1 Baby Cos Lettuce
• 8 slices Bread thick slices toasted & buttered
• Olive Oil

Prep Time 20 minutes Cook Time 15 minutes Servings people Ingredients 4 Minutes Steaks I use Round steaks 1 large Potato peeled 1 large Beetroot peeled 1 Egg whisked 1 Onion thinly sliced 4 slices Tasty Cheese 1 large Tomato sliced 1 Baby Cos Lettuce 8 slices Bread thick slices toasted & buttered Olive Oil

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.