Potato Mignon Steak Sandwich

Name: Potato Mignon Steak Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 4 extra large potatoes, sliced; 45 ml (3 tbsp) olive oil; 5 ml (1 tsp) salt; 2 x 150 g rib eye steaks; 30 ml (2 tbsp) Robertsons steak & chops; 15 ml (1 tbsp) Robertsons paprika; 15 ml (1 tbsp) Robertsons coarse black pepper; 30 ml (2 tbsp) butter; 2 avocados, mashed; 30 ml (2 tbsp) lemon juice; 10 ml (2 tsp) chimichurri sauce

4 People
40 min.
easy

A simple yet chique sandwich that will be sure to enthrall guests or simply be enjoyed as a gluten free sandwich for steak lovers averse to bread.

Ingredients

4 extra large potatoes, sliced
45 ml (3 tbsp) olive oil
5 ml (1 tsp) salt
2 x 150 g rib eye steaks
30 ml (2 tbsp) Robertsons steak & chops
15 ml (1 tbsp) Robertsons paprika
15 ml (1 tbsp) Robertsons coarse black pepper
30 ml (2 tbsp) butter
2 avocados, mashed
30 ml (2 tbsp) lemon juice
10 ml (2 tsp) chimichurri sauce

Cooking Method

Using a sharp knife, cut a small slice off one end so you can stand the potato upright, stable. Cut the cheeks off, then cut two thick steaks from the middle that are flat on each side.
Drizzle with 1 table spoon of olive oil, season to taste with Robertsons Atlantic Sea Salt and bake at 180 degrees celsius for 20 minutes or until cooked to your desire. Rest and slice each steak before serving.
Heat the remaining olive oil in a large pan over medium to high heat.
Season the steak with the Robertson’s Steak and Chops, Robertson’s Paprika, Robertson’s Black pepper and cook for 5 minutes. Add butter, baste and cook the steak to your liking.
In small bowl, mix avocado and lemon juice. Spread the avo mix on each potato, placing 3-4 sliced beef pieces, a gentle drizzle of chimichurri sauce and serve. Repeat the process for each potato.