MLA Char-grilled Aussie beef sirloin po'boy rolls with chili sauce
- Prep time 30Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
A great sandwich is built from few great ingredients - Aussie grassfed beef hot off the grill, a good roll, creamy avocado, crisp veggies and a bit of pickle are all you need. Well, that and a bit of chili sauce for kick!
Ingredients
Alternate cuts: Flank, sirloin or flat iron steak
1 1/3 lbs. trimmed Aussie grassfed beef sirloin steak
1 tbsp olive oil
2 each lebanese cucumbers
1 tbsp white vinegar
4 each soft long brown bread rolls
Wholegrain mustard to taste
1 each sliced avocado
2 each sliced roma tomatoes
2 cups shredded iceberg lettuce
Chili sauce to taste
Method
To pickle the cucumbers: Cut them into long batons the length of each bread roll. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes.
To cook: Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly.
To serve: Open the bread rolls and spread with mustard and avocado. Fill the rolls with lettuce and tomato and top with sliced beef and chili sauce.
Chef Notes:
- Maintain the juiciness of your beef by covering and resting it for 5-10 minutes before slicing.
- Try using flank, sirloin or flat iron steak instead of rump.
- Mini po’ boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.
