Mushroom, steak & watercress sandwich
1/4 cup olive oil
2 garlic cloves, crushed
8 small (70g each) flat mushrooms, trimmed
4 beef scotch fillet steaks, trimmed
8 x 1cm-thick slices sourdough bread
125g reduced fat hummus dip
1 cup watercress sprigs or rocket
Preheat a barbecue plate over medium-high heat. Combine oil and garlic in a small bowl. Brush mushrooms and steaks with oil. Season with salt and pepper.
Barbecue steaks for 2 minutes on each side (for medium rare) or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Barbecue mushrooms for 2—3 minutes on each side until tender. Transfer to a plate.
Barbecue or toast bread until golden. Cut steaks in half. Spread 4 slices of toasted bread with hummus. Top with watercress, steaks and mushrooms. Season with salt and pepper. Cover with remaining bread and serve.