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PREP TIME: 15 mins
COOK TIME: 20 mins

4 Pure South Ribeye Steaks, tempered
Salt and pepper
1 tbsp extra virgin olive oil
1 ½ cups rocket
4 thick slices of sourdough bread

For the salsa:
2 kiwifruits, scooped & diced
1/3 cup coriander, leaves & stems roughly chopped
1 tbsp jalapenos, finely diced
½ green capsicum, finely diced
1 lime, juice only

For the chipotle mayo:
1 lime, juice only
1 garlic clove, crushed
1 canned chipotle chilli, diced
½ cup mayonnaise

We’ve upped the sandwich game with our juicy open steak sandwich with fresh kiwifruit salsa and a seriously yum lime chipotle mayo. Have your mates over for a casual dinner and wow them with these next level sammies!

  1. Heat up the BBQ.
  2. Pat dry steaks with paper towels then drizzle with oil and season with salt and pepper.
  3. Place on the BBQ and grill for 4 minutes each side, or until cooked to your liking.
  4. Drizzle sourdough slices with oil and grill on BBQ until toasted and charred, about 1 min each side.
  5. For the salsa: mix all salsa ingredients in a bowl.
  6. For the chipotle mayo: whisk all mayo ingredients together in a bowl.
  7. To serve: thinly slice the porterhouse steaks. Generously slather 4 ciabatta slices with chipotle mayo. Top with rocket leaves, steak slices and a dollop of kiwifruit salsa. Dig in!