Serves
8
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- Oil Spray
- 16 slices Vienna or sour dough bread,
- 1 tablespoon oil
- 8 x minute steaks
- 2 avocados
- Juice of 1 lemon
- 420g Edgell Corn Kernels, drained
- 1 carrot, julienned
- 1 cup rocket
- 425g Edgell Sliced Beetroot, drained
- Caramelised onion and French fries, for serving
Method
STEP 1Spray bread slices with oil and toast on a hot grill plate for 1 minute on each side. Remove and set aside. Drizzle oil over steaks and season to taste. Grill for 1 minute each side or until cooked to your liking. Remove to rest.
STEP 2
To make guacamole, mash avocados and stir through lemon juice and Edgell Corn Kernels.
STEP 3
Assemble steak sandwiches by placing guacamole on bread bases, top with steaks, Edgell Beetroot, carrot, rocket, caramelised onion and bread lid. Serve immediately with hot French fries.
Tips
To make you own caramelised onion, heat 1 tablespoon oil in fry pan or flat plate and cook 2 sliced onions over low heat for 10 minutes. Add 1 tablespoon brown sugar and 1 tablespoon balsamic vinegar and continue to cook for a further 3-4 minutes or until sticky.