•  ¼ cup (60ml) Worcestershire sauce
•  3 teaspoons smoked paprika
•  ¼ cup (45g) brown sugar
•  ⅓ cup (80ml) olive oil
•  sea salt and cracked black pepper
•  8 x 85g beef minute steaks
•  2 x 250 g punnets cherry tomatoes
•  100g baby spinach leaves
•  1 clove garlic
•  4 pieces Turkish bread, halved  

  Combine the Worcestershire, paprika, sugar, 1 tablespoon oil, salt and pepper in a bowl. Add the steaks and toss to coat. Set aside.

Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add tomatoes and cook for 3–4 minutes or until skins start to split. Add spinach and cook for 1–2 minutes or until wilted.

Heat a char-grill pan or barbecue over high heat. Combine the remaining oil and garlic and brush over the bread. Char-grill or barbecue for 1–2 minutes or until brown. Set aside.

Char-grill or barbecue the steaks for 30 seconds–1 minute on each side or until brown. Make sandwiches and serve.