Open Steak Sandwich

20 Minutes

Add your own twist to the classic café staple with this version of the open steak sandwich. The savoury sweetness of homemade kumara hummus and honey mustard vinaigrette will perfectly complement your perfectly cooked steak.


Prep time: 20 minutes   

Cook time: 20 minutes   

Expert Tips: Make sure the beef sirloin is at room temperature for consistent cooking. For the hummus, you can replace the kumara with other vegetables such as beetroot, pumpkin, parsnip, carrots.



  • Honey Mustard VINAIGRETTE
  • 1 tsp wholegrain mustard
  • 1 ½ Tbsp white vinegar
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 150g golden kumara
  • 150g tinned chickpeas, drained
  • 2 Tbsp tahini
  • ½ tsp cumin
  • 210ml olive oil
  • 1 tsp salt
  • 1 tsp lemon juice
  • SANDWICH ASSEMBLY (1 portion)
  • 180g beef sirloin
  • 1 slice Mackenzie’s Bread
  • 60g kumara hummus
  • 15ml honey mustard vinaigrette
  • 2 cos lettuce leaves
  • 2 cherry tomatoes, cut in half
  • 5g Ornelle Shaved Parmesan


1. To prepare the hummus, chop kumara into 1cm small pieces and boil in a pot of salted water until softened (about 10 to 15mins). Blend together with chickpeas, tahini, cumin powder, salt and lemon juice. Once combined, slowly pour in olive oil until well combined and then correct seasoning with salt.

2. To prepare the honey mustard vinaigrette, blend honey, vinegar, mustard until combined then slowly add oil until the dressing comes together. Correct seasoning with salt.

3. Pat the beef sirloin with paper towel to remove excess moisture and season with salt. In a hot pan, cook the beef to your liking. (2mins on each side is usually good for medium-rare to medium). Allow to rest.

4. To assemble, toast the bread and spread with kumara, arrange cos lettuce leaves, sliced beef sirloin, halved cherry tomatoes, grated parmesan and drizzle with dressing.


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