Aussie porterhouse steak sandwich

Aussie porterhouse steak sandwich

Serves: 4 | Preparation Time: 10mins | Cooking Time: 5mins | Resting Time: 5mins


  • 600g Farm88 yearling beef porterhouse steak (or any steak of your choice)
  • 1 tbsp olive oil
  • 1 Turkish bread loaf, cut into 4, split, toasted
  • 2 tbsp whole-egg mayonnaise
  • 1 baby cos lettuce, leaves separated
  • 225g can beetroot slices, drained
  • 2 vine-ripened tomatoes, thinly sliced
  • 227g can pineapple rings, drained
  • ¼ cup (60ml) smoky BBQ sauce


  1. Preheat a barbecue or large char-grill pan over medium-high heat. Rub steaks with oil and season. Cook steaks for 4-5 minutes each side, or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
  2. Spread base of bread with mayonnaise and top with lettuce, beetroot, tomato, pineapple and steak. Top with barbecue sauce. Place bread lid on top and serve.


  • Beef rump, scotch, sirloin or minute steaks would also work well.
  • Use your choice of relish, barbecue or tomato sauce.
  • Add a fried egg or sliced red onion to the sandwich, if desired.
  • Use fresh pineapple instead of canned, if desired.

Results may vary.