Ingredients
2tbspolive oil
2tbspWorcestershire sauce
1lime juice
2cloves garlic,crushed
1tspground cumin
1tspcrushed red chili flakes
salt
1tspbrown sugar
16ozbeef fillet steak,Rump, Eye Fillet, or Scotch Fillet, cut into 4 pieces
1onion,sliced
½red bell pepper,deseeded and sliced
½yellow bell pepper,deseeded and sliced
½green bell pepper,deseeded and sliced
8slices day-old sourdough bread
1whole avocado,ripe, sliced
8Mozzarella cheese,slices
¼cupsalsa dip
½cupgreek yoghurt,or sour cream
fresh cilantro leaves
Preparation
In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly.
Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately or marinade for 1 to 2 hours in the refrigerator (or over night) for a deeper flavor.
Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil.
Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice char-grilled marks on them. Remove to a warm plate and set aside.
In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to desired level of doneness. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves.
Place them into the grill/press and cook until warm and cheese has melted through.
Serve with limes, extra Greek yogurt/sour cream and salsa!
