A brag worthy steak sandwich featuring juicy Scotch fillet steaks, smoky tomato relish, caramelised vegetables, and fresh mozzarella, all nestled in toasted Turkish bread. Cooked on the Big Green Egg for that perfect char, this recipe brings bold Australian flavours to your barbeque.
Cooking Time: 30–40 minutes
Egg Setup: Two-zone cooking (direct and indirect)
Egg Target Temperature: 180°C (356°F)
Equipment
Big Green Egg
Meat thermometer
Knife
Small saucepan
Stick blender
Ingredients
For the Steak Sandwich
2 Scotch fillet steaks
½ tbsp olive oil (for steak)
1 tbsp olive oil (for grilled vegetables)
½ tbsp olive oil (for bread)
2 Turkish bread or paninis
½ red capsicum, cut into thin strips
½ yellow capsicum, cut into thin strips
½ red onion, cut into thin strips
½ yellow onion, cut into thin strips
2 tbsp sticky balsamic dressing
2 tsp Cajun seasoning
Salt, to season
2 small handfuls of rocket
1 fresh mozzarella ball, torn into medium-sized chunks
For the Smoky Tomato Relish
1 (400g) can whole tomatoes
200–230g roasted red capsicum, roughly chopped
½ brown onion, roughly chopped
1 tbsp red wine vinegar
2–3 tsp smoked paprika
1 tsp cumin
½ tsp curry powder
1 tsp salt
½ tsp black pepper
Note: You can use store-bought relish if preferred.
Method
Make the Smoky Tomato Relish
In a small saucepan, combine all relish ingredients (tomatoes, roasted red capsicum, brown onion, red wine vinegar, smoked paprika, cumin, curry powder, salt, and black pepper). Bring to a gentle simmer over medium heat.
Simmer for 5–8 minutes, stirring occasionally, until fragrant and slightly thickened.
Remove from heat and let cool completely.
Once cooled, pulse with a stick blender a few times to combine, keeping a chunky, rustic texture.
Tip: Relish can be made in advance and stored in an airtight glass container in the fridge for 5–7 days.
Prepare the Steak
Remove the steaks from the fridge 20–30 minutes before cooking to bring to room temperature.
Set Up the Big Green Egg
Add coals to one side only for two-zone cooking (direct and indirect heat).
Light the coals and bring the Big Green Egg to a stable temperature of 180°C (356°F).
Place the steel grid inside once the temperature is stable.
Cook the Vegetables
Place a cast iron pan/skillet/grid on the indirect side of the grill and drizzle with 1 tbsp olive oil.
Add the sliced red and yellow capsicum and red and yellow onion, tossing to coat in oil.
Close the lid and cook for 5–8 minutes until softened.
Carefully “burp” the Egg (open the lid slowly), then add the sticky balsamic dressing to the vegetables and toss.
Close the lid and cook for another 5 minutes until caramelised.
Remove the pan and set aside.
Grill the Steaks
Rub the steaks with ½ tbsp olive oil, sprinkle with Cajun seasoning, and press it in.
Place the steaks over direct heat and cook for 4–5 minutes per side, or to your desired doneness (use a meat thermometer for accuracy).
Remove from the grill and rest for 5–10 minutes.
Toast the Bread
While the steaks rest, drizzle ½ tbsp olive oil on the cut side of the Turkish bread.
Grill oil-side down over direct heat for 1–2 minutes until lightly charred.
Assemble the Sandwich
Spread a generous layer of smoky tomato relish on the bottom half of the toasted bread.
Layer with rocket, fresh mozzarella chunks, sliced steak, and caramelised vegetables.
Top with the other bread half, slice, and serve immediately.
Enjoy!
