Middle-Eastern Steak Sandwiches with Moorish Potato Salad

I made these for dinner a couple of weeks ago. I had a couple of cos lettuces from mum’s garden and a bunch of cucumbers from my trip to the market to use. It makes me feel like a domesticated housewife when I decide meals based on ‘what we’ve got to use up’, but it makes sense really and I’m sure that’s how it works in commercial kitchens too. Anyway, I settled on a middle eastern style turkish bread sandwich with thinly sliced minute steaks, natural yoghurt and caramelised onions.

The potato salad was a recipe I spotted in a magazine by Chef Matt Stone who operates the Greenhouse restaurant in the inner-city, which is a very hip, eco-friendly and decidedly alternative restaurant which has been receiving lots of buzz lately. The recipe looked good and it kind of paired with the steak sandwich idea, so I decided to do both. It’s sort of got a burger and fries vibe I guess.

The sandwiches were goooood! I ended up using sour cream instead of yoghurt but I think either would work well. The onions really made it. The potato salad was also delicious, but I have to admit the last thing I wanted after working through that sandwich was more carbs. The potato salad was good for lunch the next day though with leftover sour cream.

Middle-Eastern (kinda) Steak Sandwiches

Adjust quantity of ingredients to amount of servings needed – it’s not rocket science

  • turkish rolls, halved
  • minute steaks
  • onion, thinly sliced
  • cos lettuce
  • cucumbers
  • tomato
  • natural/greek-style yoghurt or sour cream
  • barbecue sauce
  • finely chopped parsley and mint – optional

Fry the minute steaks until done, set aside. Using the same pan, saute the onions with a little barbecue sauce until soft.

Chop cucumber and tomato. Tear lettuce leaves. Layer them in the turkish rolls. Add steak, onions, yoghurt or sour cream and parsley & mint if you wish.


Moorish Potato Salad

Recipe by Matt Stone of Greenhouse Perth

  • 1.25 kg Kipfler or Gourmet Ruby Lou potatoes
  • 4 Spring onions, finely sliced (bottom half only)
  • 1 cup coriander leaves, washed
  • 1 clove garlic, peeled
  • ½ tsp salt
  • ½ tbsp cumin seeds, lightly toasted
  • ¾ tsp caraway seeds, lightly toasted
  • ½ tsp smoked paprika
  • 1 large red chilli, deseeded
  • 2 tbsp lemon juice
  • 6 tbsp olive oil

Put potatoes in a large pot filled with cold water and a generous pinch of salt. Bring to the boil, then reduce heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside to cool.

Toast the cumin and caraway seeds in a dry pan, preheated pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.

Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chili, and paprika to make a paste.

Add lemon juice and olive oil, season to taste.

Using a wet knife, slice potatoes into 2cm rounds and toss with coriander, spring onion and dressing. Season to taste and serve.

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4 CommentsLeave a comment

  1. Oh man, this looks so good! I haven’t been to Greenhouse yet but that recipe looks super delicious.

  2. This looks and sounds like a great meal.

  3. It looks delicious and the photos are incredible!

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