Ingredients

Method

Equipment: BBQ (or a good skillet), sharp knife, chopping board.

Allow your steaks to rest at room temp for about 30 minutes. Season w a little olive oil and salt.

While the steaks are resting, cook the onions until caramel-y with little crispy burnt bits in there too. Set aside.

Crank your BBQ to a hot heat, lid down. Let it warm up for good few minutes

Place the steaks on the BBQ, allow them to sear for a few seconds, then reduce the heat to a high medium. Cook for 2.5 - 3 minutes per side, depending on how you like it / how thick they are.

While the steaks cook, add your halloumi to the BBQ. Make sure the heat isn’t too high, you want to get the halloumi to a gooey state without too much browning, the edge of the BBQ should be a milder heat. Squeeze with lemon once flipped. Set aside once golden.

When ready, transfer the steaks to a plate and allow to rest for at least 5 minutes. Then thinly slice.

Assembly - Lay the lightly toasted Turkish bun bases out, start with a squeeze of bbq sauce.

Layer a generous amount of steak slices over the bread.

Top with onions, then halloumi, rocket and tomato. Sprinkle some salt and pepper.

Spread a generous layer of avocado over the lid of the Turkish loaf and press down (gently but firmly) over the incredible stack you’ve just created.

Slice in half and serve w crispy oven baked chips.

Incredibly delicious.

*Eye fillet is my personal favorite, but it is very expensive. So rump or sirloin or scorch fillet would all be delicious too.

Recipe for 2-3 serves

Olive oil

2 eye fillet steaks

2 brown onions, semi thinly sliced

225g halloumi, cut into 6 or 7 pieces

1/2 lemon

1 ripe avocado

1 tomato , thinly sliced

Bunch of rocket

Salt and pepper

Turkish loaf, sliced horizontally and divided into 4, lightly toasted

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