Equipment: You will need 6 x Chinet 263mm Classic White Dinner Plates
Ingredients (serves 6)
6 scotch fillet steaks, trimmed
olive oil cooking spray
6 rashers rindless bacon, halved
6 slices fresh pineapple
12 slices white bread, toasted
1/3 cup barbecue sauce
1 bunch rocket leaves
1 large beetroot, trimmed, peeled, coarsely grated
jacket potatoes, to serve
Method
1. Preheat a barbecue plate and grill on high heat. Spray both sides of steaks with oil and season with salt and pepper. Place steaks on grill and cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
2. Meanwhile, add bacon and pineapple to barbecue plate. Cook for 1 to 2 minutes each side or until bacon is crisp and pineapple is light golden.
3. Place 6 slices of toast on a chopping board. Spread with barbecue sauce. Top each with rocket, steak, bacon, pineapple, beetroot and remaining toast. Place on serving plates. Serve with jacket potatoes.
Source
Super Food Ideas - December 2005, Page 99
Recipe by Dixie Elliott
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