Makes
4
Servings
Prep Time
15
Mins
Total Time
32
Mins
Ingredients
4
Small vine ripened tomatoes, halved
1
Medium red onion, sliced into 1/2cm rings
½
Cup extra virgin olive oil, plus extra for cooking
2 tbs
Red wine vinegar
2
Garlic Cloves, crushed
3 tsp
Dijon Mustard
1 tbs
Chopped parsley leaves
4
150g Beef sirloin minute steaks
8
Large slices sourdough bread, chargrilled
60g
Spinach & Rocket mix
-
Fries to serve
Directions
- Preheat oven to 180°C fan forced.
- Place tomatoes and onion in a single layer in roasting pan. Mix oil, vinegar and garlic together. Pour over the tomatoes and onion. Season. Roast for 25-30 minutes until tomatoes and onion are tender. Set aside to cool 15 minutes. Pour the pan juices into a small food processor.
- Add 2 tablespoons of the Hommus, mustard and parsley to the tomato juices. Process to combine. Spoon into a bowl. Cover and refrigerate until ready to serve.
- Heat a barbecue plate or large frying pan on high heat. Drizzle both sides of steak with oil. Season. Cook for 30 seconds each side for medium. Remove to a plate, cover to keep warm.
- Thickly spread the remaining Hommus over chargrilled bread. Top with spinach and rocket and steak. Top with the tomato and onions. Spoon over the Hommus dressing. Serve with fries.
Bet You’ll Love These, Too
See all recipes