In this week's We Cook Books Series, we decided to share with you an amazing Steak and Mushroom Open Sandwich Recipe from one of the latest cookbooks from Donna Hay, Week Light.
This Char-Grilled Steak and Mushroom Open Sandwich Recipe is very easy to do, and it can be done in a couple of minutes. One of the best things about this recipe is that you can easily turn it into a vegan recipe, by removing the beef and adding more mushrooms. Regardless if you use meat or only mushrooms, you will always end up with a light and delicious recipe, perfect for hot summer days.
500 g (1 lb 2 oz) beef rump steak, trimmed
4 large flat mushrooms (400 g / 14 oz), stems trimmed
300 g (10 1/2 oz) orange sweet potato, very thinly sliced
Extra virgin olive oil
Sea salt
Freshly ground black pepper
4 slices sourdough bread
Rocket (arugula) or red pak choi leaves, to serve
Dill pickles, halved, to serve
70 g (1/4 cup) hulled tahini
16 g (1/2 cup) mint leaves
12 g (1 cup) cilantro leaves
60 g (1/4 cup) lemon juice
60 g (1/4 cup) water
1 clove garlic, crushed
Sea salt
Freshly ground black pepper
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