Steak sandwich recipe | Gourmet Traveller

Ingredients

• 4 flat-iron (oyster blade) steaks (about 180gm each)
• 8 thin sourdough slices
• Melted butter, for brushing
• 3 tsp olive oil
• 120 gm mature truffled brie (see note), thinly sliced, at room temperature
• Aïoli, to serve
• Artichoke salad
• 4 grilled artichokes (see note), sliced
• 2 cups (loosely packed) rocket, coarsely chopped
• ½ small red onion, thinly sliced
• 1½ tbsp currants, soaked in 1 tbsp red wine vinegar with a pinch of sugar
• 1½ tbsp extra-virgin olive oil