4 rustic bread rolls
2 tbsp caramelised onions
4 slices Swiss cheese
2 x 150g Scotch fillet steaks
Gourmet Garden Chimichurri Finishing Drizzle
1 large tomato, sliced
1 avocado, sliced
4 tbsp pickled jalapenos
Slice rolls in half and drizzle with olive oil. Grill on a char-grill pan over medium heat until toasted.
Spread rolls with caramelised onions and top each with a slice of Swiss cheese.
Drizzle steaks with olive oil and season with salt and pepper. With a rolling pin or kitchen mallet, pound steaks until thin. Heat a grill pan over high heat and cook steaks for 1 minute each side.
Cut each steak in half and place on top of the roll. Drizzle with Gourmet Garden Chimichurri Finishing Drizzle.
Top with rocket, tomato slices, avocado and jalapenos and finish with another dollop of Chimichurri Finishing Drizzle.