Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

New Zealand Grass-fed Steak and Cheese Melt Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

This next level steak sandwich made with New Zealand grass-fed beef is suitable for lunch or dinner. Enjoy it as a sandwich or open-faced (just don’t forget the knife and fork!).

Tip: If you like a spicy sandwich, add a few drops of hot chili sauce or use a hot pepper relish instead of tomato relish for extra kick!

Ingredients:

For the Steak:

  • 1 lb. New Zealand grass-fed sirloin steak (Tip: Look for the Taste Pure Nature logo)
  • Oil
  • Salt and pepper

For the Caramelized Onions:

  • 2 tablespoons butter
  • 3-4 brown onions, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper

For the Mushrooms:

  • 3 cloves garlic, crushed
  • 1 1/2 cups button mushrooms, sliced
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
  • 2 cups baby spinach
  • 1 tablespoon Dijon mustard
  • 1/2 cup fresh parsley, finely chopped
  • Oil
  • Salt and pepper, to taste

To Serve:

  • 6-8 pita flatbreads or sturdy sandwich bread, like sourdough
  • Mayonnaise and/or tomato relish
  • Baby spinach leaves
  • 8 slices mozzarella or Colby cheese
  • Sliced gherkins or sandwich pickles (optional)
  • 1/2 cup chopped chives

Directions:

For the Caramelized Onions:

  • 1. Heat the butter over a medium-low heat until it froths. Add the onions and cook, stirring frequently for about 20 minutes, until the onion is very soft.
  • 2. Add the balsamic vinegar and brown sugar and cook for another 10 minutes. Season with salt and pepper.

For the Steak:

  • 3. Meanwhile, pat the steak dry with a paper towel, brush with oil and season with salt and pepper.
  • 4. Heat a pan over a high heat. Add the steak and cook for a couple of minutes until one side is browned and crispy. Turn over and cook for another couple of minutes, or until done to your liking.
  • 5. Transfer to a wooden board loosely covered with foil to rest for 5-10 minutes before carving into thin slices across the grain.

For the Mushrooms:

  • 6. Heat a little oil in a pan over a medium-high heat. Add the garlic, mushrooms and thyme and cook for 5-10 minutes until soft. Add the spinach and cook for another 5 minutes until most of the moisture has been evaporated.
  • 7. Stir in the mustard and parsley, and season with salt and pepper, to taste.

To Serve:

  • 8. Turn on broiler to medium or high.
  • 9. Lightly toast the pita or bread and spread with mayonnaise and/or tomato relish. Top with extra spinach leaves and then spoon some mushroom mixture on the base and add the cheese slices. Cook under the broiler for a 1-2 minutes to melt the cheese.
  • 10. Add sliced steak, pickles (if using) and top with caramelized onions. To finish, sprinkle with chopped chives.
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