Steak and pesto sandwich with pickled karkalla
When is a steak sandwich not just a steak sandwich? When it’s Callum Hann’s steak and pesto sandwich with pickled karkalla.
Steak and pesto sandwich with pickled karkalla
Makes 4
2 tbsp olive oil
1 zucchini, sliced 3-4mm thick
1 eggplant, sliced 3-4mm thick
2 porterhouse steaks
8 slices sourdough, toasted
pickled karkalla
½ cup white vinegar
2 tbsp caster sugar
1 tbsp mustard seeds
2 cups picked karkalla (also known as pigface)
pesto
1 bunch basil
Zest and juice of a lemon
ÂĽ cup toasted pine nuts
2 tbsp olive oil
First, make the pickled karkalla. Combine vinegar, sugar, mustard seeds and ½ cup water in a small saucepan. Bring to a rapid boil, then remove from heat for 5 minutes to infuse. Place karkalla in a container and strain over pickling liquid. Allow to sit for at least half an hour or overnight if possible.
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Combine all pesto ingredients in a small food processor and blitz until smooth.Â
Brush olive oil over zucchini, eggplant and steak. Use a griddle pan or barbecue to grill the vegetable slices and steaks until golden brown and cooked to your liking. Remove from the heat and allow the steak to rest for 2-3 minutes before slicing.
Spread pesto onto half the toasted sourdough. Top with zucchini, eggplant, steak and pickled karkalla. Top each with another slice of sourdough and serve.
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This recipe first appeared in the April 2018 issue of SALIFE Magazine.Â
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