Mushroom, steak & watercress sandwich

Serves 4

 

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 23 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.