Australian Butchers' Guild
- Meat Beef
- Cut Blade
There is nothing more Aussie than a wonderful steak sandwich, and this steak fits the bill perfectly!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Oyster Blade/Flat Iron Steak | 150g Steaks 20mm Thick | 600g | 2.4kg | 6kg |
| Olive Oil | 10g | 40g | 100g | |
| Sea Salt | Flakes | 2.5g | 10g | 25g |
| Granulated Garlic | Dried | 1g | 4g | 10g |
| Mountain Pepper* | Crushed | 5g | 20g | 50g |
| Lemon Myrtle* | Dried Leaves | 0.5g | 2g | 5g |
*Mountain pepper and lemon myrtle are native Australian seasonings. If they are not readily available, substitue cracked black pepper and fresh or dried lemon thyme leaves.
Preparation
BUTCHER - PREPARATION/METHOD
1. Brush steaks with oil on both sides.
2. Combine salt, garlic, pepper and lemon myrtle crushed together using a mortar and pestle or spice grinder.
3. Sprinkle both sides of steak lightly with seasoning.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat char grill side of BBQ over high heat.
2. Cook steaks for 3-4 minutes on each side or until well browned.
3. Remove steaks to a warmed plate and cover loosely with foil. Rest for 5 minutes.
SERVING SUGGESTION
Serve in damper rolls with salad.
