Open Steak Sandwich

By MiNDFOOD Magazine
Open Steak Sandwich
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef New York Strip Steaks
  • 4 Tbsp olive oil 
  • 2 ciabatta buns
  • handful of fresh lettuce leaves 
  • ½ red onion, sliced
  • 3.5oz feta, crumbled
  • 8 cherry tomatoes, halved
  • relish (we used Barker’s Beetroot Relish)
  • aioli, to serve 
  • edible flowers to garnish, such as pansies


Remove steaks from packaging and allow to bloom to reach room temperature. Preheat a frying pan to medium-high.

Drizzle steak with a little olive oil, season with salt and freshly ground black pepper and cook 3-4 minutes each side (for medium-rare). Set aside to rest for 5 minutes then carve across the grain into 3-4 slices.

Halve the buns, drizzle cut sides with oil or butter and lightly grill. Spread bun with aioli and layer with some lettuce. Divide steak among the ciabatta and add red onion, feta and cherry tomatoes. Add relish and a dollop of aioli. Place the edible flowers on top as a garnish.