Liven up the classic steak sandwich with beetroot, pineapple and rocket.


  • 6 scotch fillet steaks, trimmed
  • olive oil cooking spray
  • 6 rashers rindless bacon, halved
  • 6 slices fresh pineapple
  • 12 slices white bread, toasted
  • 1/3 cup barbecue sauce
  • 1 bunch rocket leaves
  • 1 large beetroot, trimmed, peeled, coarsely grated
  • jacket potatoes, to serve


  1. Preheat a barbecue plate and grill on high heat. Spray both sides of steaks with oil and season with salt and pepper. Place steaks on grill and cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  2. Meanwhile, add bacon and pineapple to barbecue plate. Cook for 1 to 2 minutes each side or until bacon is crisp and pineapple is light golden.
  3. Place 6 slices of toast on a chopping board. Spread with barbecue sauce. Top each with rocket, steak, bacon, pineapple, beetroot and remaining toast. Place on serving plates. Serve with jacket potatoes.