• 3 Tbsp Wattie's Fiery Chilli Tomato Sauce
  • 2 Tbsp cider or wine vinegar
  • 1 Tbsp oil
  • 1 Tbsp soy sauce
  • 2 tsp Lea and Perrins Worcestershire Sauce
  • 1 clove garlic, crushed
  • 4 thin cut 100g beef steaks (about 1cm thick and )
  • To Serve
  • 8 grilled or toasted slices crusty bread
  • cooked onions
  • rocket leaves
  • 2 tomatoes, sliced
  • extra Wattie's Fiery Chilli Tomato Sauce

1. Combine the Wattie’s Fiery Chilli Tomato Sauce, vinegar, oil, soy sauce, Lea & Perrins and garlic in a bowl. Mix well than add the steak. Turn to coat. Cover and refrigerate for 30 minutes if time permits.

2. Heat a dash of oil in a frying pan over high heat or preheat a barbecue. Cook the steak for 1 to 2 minutes on each side, depending on the thickness. Allow to rest for 5 minutes.

3. Top 4 of the toasted bread slices with a piece of steak, cooked onion, rocket and sliced tomato. Top with extra Wattie’s Fiery Chilli Tomato Sauce. Cover with the remaining bread slices.

Made With

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5 Ratings

Reviews (5)

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John's Review | Rating


Barbara's Review | Rating

Looks great and dying to try it out

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