Who doesn’t love a steak sanga? Here’s a version using the rump tri-tip steak, which is big on flavour and a lean piece of meat that’s best cooked fast over high heat, allowed to rest and cut across the grain for tender results. The meat is seasoned simply with sea salt and pepper before cooking, but you could easily dust with a spicy rub mix if you have a favourite. You’ll find all the ingredients at the farm shop, including a choice of condiments. For a top tip, the longer the onions cook the better the result, so get cracking with them as soon as the meat is out of the fridge. The cos is wilted on the grill to warm through and add a little smokiness. 

serves 4

750g rump tri-tip steak

sea salt

black pepper

¼ cup extra virgin olive oil, plus extra for coating steak

2 red onions, or 4 large banana shallots, finely sliced

6 sprigs of thyme

1 cos lettuce, leaves separated

8 thick slices of bread (I used Millers Bread Kitchen ciabatta)

Torello chutney, or condiment of choice, to serve

Remove the meat from the fridge 30 minutes before cooking. Brush the steak with a light coating of olive oil and sprinkle all sides generously with sea salt and grinding of pepper.  Leave to come to room temperature.

Heat the olive oil in a medium heavy based frying pan over a medium-high heat. Add the onions, or shallots, the thyme and a sprinkling of salt. Cook for 10 minutes, stirring occasionally. Reduce heat to low, cover the onions with a sheet of baking paper or place a lid over the frying pan, slightly ajar. Cook a further 20 minutes, stirring occasionally to prevent sticking to base, until very tender and soft. Discard the bare thyme sprigs, most of the leaves will be dispersed through the onion mixture.

Meanwhile, heat a cast iron grill plate or barbecue grill over a high heat.  

Reduce heat to medium high. Place the steak on the grill and cook 5 minutes, turn over and cook for 6 minutes for rare-medium doneness on the thickest section of meat. The thinner tapered end will be medium cooked. Transfer to a plate and cover loosely with foil to rest for 10 minutes.  Leave the grill over the heat.

While the meat is resting, spread the cos leaves in a single over the grill plate and cook until just wilted and a little charred around edges, making sure not to overcook as it’s good to have some crunch along the centre spine of the leaf. Grill or toast the bread slices each side until golden brown.  

To assemble the sandwiches, spread a layer of chutney over the base of four slices. Top each with 2 or 3 grilled cos leaves. Cut the steak across the grain into thin slices, then arrange sliced meat over the cos leaves. Place a spoonful of caramelized onion on top. Sprinkle over a little sea salt and grinding of black pepper. Top with the remaining bread slices. Serve immediately.

Recipe by Fiona Hammond, October 2021