steakmag July 11, 2015 Comments Off on CUMIN & OREGANO MARINATED STEAK SANDWICH


  • 2 x 330g T-Bone Steaks
  • 2 garlic cloves, sliced
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp red wine vinegar
  • 4 tbsp olive oil
  • Olsson’s sea salt
  • 1½ cups ripe pineapple, small 1cm dice
  • ½ cup celery, small 1cm dice
  • ½ red onion, finely chopped
  • ¼ cup spring onion, finely chopped
  • Juice and zest of ½ lime
  • Handful of coriander leaves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Olsson’s sea salt
  • Freshly ground black pepper
  • 4 ciabatta rolls, sliced


  1. Place the steaks into a non-reactive dish along with garlic, oregano, cumin, vinegar and olive oil. Turn the steaks over in the marinade, massaging them and making sure that they are well coated. Set aside to marinate for at least 1 hour – preferably overnight.
  2. Meanwhile, combine the salsa ingredients in a bowl and mix well. Season to taste. Set aside.
  3. Half an hour before you want to cook the steaks, take them out of the fridge and let them come to room temperature.
  4. Heat your BBQ or grill plate until very hot.
  5. Brush some of the marinade off the steaks and pat dry with some kitchen paper.
  6. Brush them with a little oil and season with salt and pepper.
  7. Cook the steaks for 3-4 minutes on each side, or until cooked to medium rare.
  8. Remove from the heat and leave to rest for 5-10 minutes before serving.
  9. To serve, slice the steaks and arrange on a board with the pineapple salsa and some chilli-mayonnaise. Pile the ciabattas up next to the board and let your guests build their own sandwich.

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