Name: Open steak sandwich with ricotta and roasted capsicum
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium_piece red capsicums (bell peppers) (400g); 3/4 cup (180g) ricotta; 2 tablespoon fresh chervil, coarsely chopped; 2 teaspoon lemon juice; 4 x 125g minute steaks; 1 tablespoon cracked black pepper; 4 slice (180g) rye sourdough bread; 1 tablespoon olive oil; 2 clove garlic, crushed; 40 gram baby rocket (arugula) leaves

Open steak sandwich with ricotta and roasted capsicum

Who doesn't love a good steak sandwich? This one is so much more gourmet than the usual, though. Think: creamy ricotta, fresh roasted capsicum and tender steak fillets... Yum!

Ingredients

2 medium_piece red capsicums (bell peppers) (400g)

3/4 cup (180g) ricotta

2 tablespoon fresh chervil, coarsely chopped

2 teaspoon lemon juice

4 x 125g minute steaks

1 tablespoon cracked black pepper

4 slice (180g) rye sourdough bread

1 tablespoon olive oil

2 clove garlic, crushed

40 gram baby rocket (arugula) leaves

Method

1.Quarter capsicums, discard seeds and membranes. Cook capsicum on a heated oiled barbecue plate, skin-side down, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes, peel away skin.

2.Meanwhile, combine ricotta, chervil and juice in a small bowl.

3.Sprinkle steaks both sides with pepper, cook on the heated oiled barbecue grill plate, 1 minute each side or until cooked as desired.

4.Brush one side of each bread slice with combined oil and garlic, place on the heated oiled barbecue plate until lightly toasted.

5.Spread bread with ricotta mixture; top with capsicum, steak and rocket.

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