OPEN FACE GRILLED STEAK SANDWICH W SEARED HALLOUMI WITH JESS PRYLES

Makes 2 sandwiches

Ingredients:

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2 porterhouse steaks

1 tablespoon Hardcore Carnivore Black seasoning

2 thick slices sourdough bread

2 tablespoon olive oil

500 g haloumi cheese, sliced

¼ cup honey

1 tablespoon hot sauce (like Tabasco)

1 cup baby rocket leaves

Directions:

1. Preheat a grill for high heat cooking.
2. Season the steaks well with Hardcore Carnivore seasoning, and place them onto the grill to cook. Flip every 1-2 minutes over high heat, until the steaks reach an internal temperature of 57 celsius. This will take about 10 minutes. Once the steaks are at temp, remove from heat and rest under foil. Adjust grill to medium heat.
3. Drizzle half of the olive oil onto the sourdough bread, and grill the bread for a minute on each side until lightly toasted.
4. Coat the halloumi with the remaining olive oil, and grill the halloumi until it has nice char marks from the barbecue, 1-2 minutes per side.
5. Combine the honey with the hot sauce, and set aside.
6. To assemble the sandwich: place a slice of toast on a plate. Slice the porterhouse, and layer it onto the bread. Add some slices of grilled haloumi. Top with a generous handful of the rocket leaves, then drizzle the hot honey over the top to serve.

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