Ingredients
Method
1.For the chilli tomato jam, heat oil in a medium saucepan; cook garlic, stirring, until browned lightly. Add the tomato, sauces and sugar; bring to the boil. Reduce heat; simmer, uncovered, for about 45 minutes or until the mixture thickens. Stand for 10 minutes; stir in the coriander.
2.For the caramelised leek, melt the butter in a medium frying pan; cook the leek, stirring, until softened. Add the sugar and wine; cook, stirring occasionally, for about 20 minutes or until the leek caramelises.
3.Cook steaks on a heated, oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
4.Meanwhile, brush both sides of the bread slices with oil; toast both sides under a hot grill.
5.Sandwich the rocket, steaks, chilli tomato jam and caramelised leek between bread slices.
Scotch fillet steak is also known as rib-eye steak. We used a loaf of ciabatta, an Italian bread, for this recipe, which is best made close to serving.
Note
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