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.


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

Results may vary.