Turkish steak sandwich with red onion jam
A recipe from the Good Food collection.
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- olive oil, for brushing
- 1 loaf of Turkish bread, cut into 4 even portions
- 4 × 80–100 g (2¾–3½ oz) pieces of minute (thin) steak, pounded thinly using a meat mallet
- hummus, to serve
- 225 g (8 oz) tin sliced beetroot (beets), drained
- 3 large tomatoes, sliced
- 1 large handful of shredded iceberg lettuce
- mayonnaise, to drizzle
Red onion jam, for adults
- 1 tablespoon olive oil
- 1 large red onion, halved and finely sliced
- 1 garlic clove, finely chopped
- 1 tablespoon soft brown sugar
- 1 tablespoon balsamic vinegar
Extras, for adults
- 3 Japanese (slender) eggplants (aubergines), cut into slices 5 mm (¼ inch) thick
- 2 zucchini (courgettes), cut lengthways into slices 5 mm (¼ inch) thick
1. To make the red onion jam, heat the olive oil in a saucepan, add the onion and garlic and cook over low heat, stirring often, for 10–12 minutes, or until the onion is very soft and deep golden. Add the sugar, vinegar and 2 tablespoons water and cook for a further 10–12 minutes, or until thick and jammy.
2. Meanwhile to make the extras for the adults, preheat a chargrill pan or large frying pan to medium. Lightly brush the eggplant and zucchinislices with olive oil, then cook in batches for 2–3 minutes on each side, or until tender. Set aside in a bowl, reserving the pan.
3. Preheat the grill (broiler) to medium. Cut the Turkish bread into four even portions, then slice each in half lengthways. Place on a bakingtray and lightly toast both sides under the grill.
4. Lightly brush the steaks with olive oil and chargrill over medium heat for 1–2 minutes on each side, or until done to your liking.
5. Spread half the Turkish bread bases with hummus, then add the beetroot.