This spicy twist on the classic steak sandwich packs a flavour punch. We’ve used striploin (also called sirloin, porterhouse or New York strip) steak for this recipe, but rump steak or Scotch fillet steak would work equally well. No matter the cut, rest your steaks well before slicing for the most tender result. While we love the smoky flavour that comes from cooking on the barbecue, you can sear the steak in a very hot pan instead.
PREP TIME 20 minutes
COOK TIME 20 mins (plus resting)
For the Corn Salsa 2 corn cobs 2 tbsp olive oil, plus extra for drizzling Ground chipotle chilli or smoked paprika, for seasoning Sea salt Ground black pepper 100g (1 cup) cherry tomatoes, sliced 50g (¼ cup) feta, crumbled 2 pickled chillies, thinly sliced 2 eschallots or spring onions, thinly sliced 1 lime, juiced 1 garlic clove, crushed
For the Crushed avocado 1 large ripe avocado, coarsely chopped 1 garlic clove, crushed 1 lime, juiced
For the Sandwich 2 x 200g (7 oz) Westholme striploin / sirloin / New York strip steaks, at room temperature 1 tsp ground chipotle chilli or smoked paprika olive oil, for drizzling 4 soft torpedo rolls, halved ½ baby cos lettuce, separated into leaves
To Serve coriander sprigs lime wedges, optional corn chips, optional
Preheat a chargrill or barbecue to medium-high heat. To make the corn salsa, drizzle corn cobs with a little oil, season to taste with chipotle or paprika, salt and pepper. Grill, turning occasionally, for 6-8 minutes until corn is tender and lightly charred in places. Cool slightly, then slice the kernels from the cob and combine in a bowl with remaining salsa ingredients. Season to taste and set aside.
To make the crushed avocado, mash ingredients together in a bowl until combined but still chunky. Season to taste and set aside.
Season steaks generously all over with chipotle or paprika, salt and pepper and drizzle lightly with oil. Grill for 1-2 minutes until the steak moves easily from the grill, then turn occasionally for 5-6 minutes – this will cook the steaks medium-rare. Transfer to a plate, cover loosely with foil and rest for 10 minutes.’
Meanwhile, drizzle cut sides of rolls with a little olive oil and toast the cut sides on the grill. Thinly slice the steaks across the grain. Spread roll bases with crushed avocado, top with lettuce, steak, corn salsa and coriander sprigs. Place roll tops on top and and serve with lime wedges and corn chips, if using.
When char-grilling, always oil the meat itself, not the grill. This helps prevent fat flares, which result in an unpleasant scorched flavour, rather than a delicious smokiness.
Turning the steaks several times while char-grilling (rather than a single turn), ensures even cooking without scorching.