for 2 person

Yeast dough

125 g	white flour
¼ tsp	salt
½ tbsp	sugar
½ tsp	dry yeast
½ dl	water
½ tbsp	milk
20 g	butter, soft
1	egg, beaten

To shape

½ tsp

Fine Food Smokey Beef

Sauce

100 g	bacon
1	red onion, cut into thin slices
1	garlic clove, finely chopped
300 g	pineapples, peeled and diced , approx. 200 g
1 dl	condimento bianco (white balsamic vinegar)
2 tbsp	ground cane sugar
2 tsp	Fine Food Smokey Beef

Sandwich

	oil, for frying
1	Fine Food Angus Clubsteak (approx. 450 g)
¼ tsp	Fine Food Smokey Beef
1	baby lettuce, leaves removed

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the water, milk, butter and ¼ egg, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size. Cover and chill the remainder of the egg.

To shape

Shape the dough into two balls, transfer to a baking tray lined with baking paper, flatten, cover and leave to rise for a further 30 mins. Brush the buns with the remaining egg, season.

Fine Food Smokey Beef spice mix

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the buns from the oven, leave to cool on a cooling rack.

Sauce

Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Sauté the onion and garlic in the same pan, add the pineapple, fry for approx. 2 mins. Add the bacon, condimento, cane sugar and spice mix, bring to the boil, reduce the heat, simmer for approx. 20 mins., remove from the heat, allow to cool slightly.

Sandwich

Heat the oil in a non-stick frying pan, fry the steak for approx. 3 mins. on each side, season, separate from the bone, carve the meat across the grain. Cut the buns in half, place the slices of steak, bacon and lettuce on the bottom half of the buns, cover with the top half.

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