When is a steak sandwich not just a steak sandwich? When it's Callum Hann's steak and pesto sandwich with pickled karkalla.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Steak and pesto sandwich with pickled karkalla
Makes 4

2 tbsp olive oil
1 zucchini, sliced 3-4mm thick
1 eggplant, sliced 3-4mm thick
2 porterhouse steaks
8 slices sourdough, toasted

pickled karkalla
½ cup white vinegar
2 tbsp caster sugar
1 tbsp mustard seeds
2 cups picked karkalla (also known as pigface)

pesto
1 bunch basil
Zest and juice of a lemon
¼ cup toasted pine nuts
2 tbsp olive oil

First, make the pickled karkalla. Combine vinegar, sugar, mustard seeds and ½ cup water in a small saucepan. Bring to a rapid boil, then remove from heat for 5 minutes to infuse. Place karkalla in a container and strain over pickling liquid. Allow to sit for at least half an hour or overnight if possible.

Combine all pesto ingredients in a small food processor and blitz until smooth. 

Brush olive oil over zucchini, eggplant and steak. Use a griddle pan or barbecue to grill the vegetable slices and steaks until golden brown and cooked to your liking. Remove from the heat and allow the steak to rest for 2-3 minutes before slicing.

Spread pesto onto half the toasted sourdough. Top with zucchini, eggplant, steak and pickled karkalla. Top each with another slice of sourdough and serve.

 

This recipe first appeared in the April 2018 issue of SALIFE Magazine.