Steak sandwich with mustard yoghurt

1 Lightly spray a large chargrill pan with olive oil and set over a medium-high heat. Cook capsicum and courgette, turning, for 5-7 minutes, or until lightly charred and tender. Transfer veges to a plate.

2 Lightly spray cut side of bread with olive oil and grill for 2-3 minutes, or until golden and toasted. Transfer to a board.

3 Spray grill pan again with oil. Cook steaks for 1 minute each side, or until cooked to your liking. Season with cracked pepper. Transfer steaks to a plate and thickly slice.

4 Meanwhile, in a bowl, combine yoghurt, lemon juice and mustards.

5 To assemble, spread a little mustard yoghurt on bread base. Top with salad leaves, charred vegetables, beef and remaining mustard yoghurt. Sandwich with bread top. Cut into four portions and serve.