Pepper steak sandwiches

Ingredients

4 x 140g scotch fillet steaks

Olive oil cooking spray

2 teaspoons cracked black pepper

8 large thick slices white bread, toasted

1/3 cup whole-egg mayonnaise

4 slices tasty cheese

225g can sliced beetroot, drained

1 avocado, peeled, stone removed, sliced

2 tomatoes, sliced

4 iceberg lettuce leaves, finely shredded

Method

Step 1

Heat a barbecue plate or frying pan over medium-high heat until hot. Use a meat mallet or rolling pin to flatten steaks slightly. Spray both sides of steaks with oil. Sprinkle both sides with cracked pepper, pressing on with your fingertips.

Step 2

Cook steaks for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil to keep warm.

Step 3

Place 4 slices of toast onto a flat surface. Spread with half the mayonnaise. Top with cheese, steaks, beetroot, avocado, tomato and lettuce. Spread remaining mayonnaise over remaining 4 slices of toast. Place on top of steaks, mayonnaise-side down. Serve.

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