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Open Steak Sandwich with Crunchy Sweet Potato Chips and Coopers Ale BBQ Sauce
By Sophie Hansen
Open Steak Sandwich with Crunchy Sweet Potato Chips and Coopers Ale BBQ Sauce
In this recipe
Beerenberg's BBQ Selection
Father's Day Giftbox
Our family teamed up with their family to bring your family Coopers Ale BBQ Sauce
Preparation time:
15 mins + 1hr marinating time
Cooking time:
Approx 2 mins each side
Serves:
4
Ingredients
  • 1 tsp dried chilli flakes
  • 1 handful rosemary leaves
  • 2 tbsp thyme leaves
  • 3 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 600g beef rump cut into thin steaks
  • 2 handfuls rocket
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 ripe tomatoes, thinly sliced
  • 4 slices sourdough bread
  • Beerenberg Coopers Ale BBQ Sauce, to serve
Method:

Combine the chilli, rosemary, thyme, garlic and olive oil and rub this marinade over the steaks. Cover and set aside in the fridge for at least one hour. Heat the BBQ or a frying pan on high and cook the steaks for about a minute on each side. Meanwhile toss the rocket with the vinegar and olive oil and toast your sourdough slices. To assemble; top each slice with a few tomato slices, a handful of the rocket, then the cooked steak and finally a drizzle of Beerenberg Coopers Ale BBQ Sauce.