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Steak & Mushroom Sandwich

Yields4 ServingsCook Time15 mins

 4 beef scotch fillet steaks, trimmed
 1/4 cup olive oil
 2 garlic cloves, crushed
 8 small (70g each) flat mushrooms, trimmed
 Olive oil cooking spray
 8 x 1cm-thick slices sourdough bread
 125g hummus dip
 1 cup watercress sprigs

Flatten the steaks slightly with a meat mallet. Season both sides with salt and pepper.


Preheat a barbecue plate over medium-high heat. Combine oil and garlic in a small bowl. Brush mushrooms and steaks with the garlic oil.


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.


Spray both sides of the bread with oil and barbecue 1-2 minutes each side or 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.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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