Name: Slow-roasted tomato and steak rolls
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 halved roma tomatoes; 2 tablespoon olive oil; 1/2 teaspoon dried italian herbs; 2 sliced onions; 1/4 cup red wine vinegar; 2 tablespoon brown sugar; 4 120 gram trimmed lean beef eye fillet steaks; 4 toasted wholegrain bread rolls; 1 tablespoon wholegrain or dijon mustard; 50 gram mixed salad leaves

Ingredients

4 halved roma tomatoes

2 tablespoon olive oil

1/2 teaspoon dried italian herbs

2 sliced onions

1/4 cup red wine vinegar

2 tablespoon brown sugar

4 120 gram trimmed lean beef eye fillet steaks

4 toasted wholegrain bread rolls

1 tablespoon wholegrain or dijon mustard

50 gram mixed salad leaves

Method

1.Preheat oven to 150°C. Line an oven tray with baking paper

2.Place tomatoes, cut side up, on tray. Drizzle with half oil. Sprinkle with herbs and season with black pepper. Roast 25-30 minutes, until tender.

3.Meanwhile, in a large non-stick frying pan, heat remaining oil on medium. Saute onions 4-5 minutes, stirring, until tender. Mix in vinegar and sugar and cook 4-5 minutes, to caramelise. Remove from pan.

4.Wipe pan clean and increase heat to high. Pan-fry steaks 1-2 minutes each side, until cooked to your liking. Rest, covered, 5 minutes before thinly slicing.

5.Spread bottom half of rolls with mustard. Fill rolls evenly with salad leaves, steak slices, tomato halves and onions.

For quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets.
Note

Woman's Weekly Food

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Ingredients

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