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Moving Man's Steak Sarnie

When I heard about the famous removal man’s steak sarnies at Clockwork Removals, I had to make a trip to find out what all the fuss was about!  Courtenay Morrison and his wife Anna have worked in removals for a long, long time and they are both in agreement one of the main requirements for keeping cheerful is plenty of fuel!

Anna’s steak sandwiches are now almost as well-known as the company’s motto - nothing stops us moving like clockwork – and they are always a welcome piece break in the middle of the day. As a local family business, Anna is a big fan of the #PerthLoveFest and she likes to buy from other independents wherever possible. It comes as no surprise then that her butcher of choice for her steak is Lindsays on North Methven Street.

The day I arrived to check out this beast of a sarnie it was snowing and as the smell coming out of Anna’s kitchen mounted, the guys began queuing up to grab a hot snack! I couldn’t resist and believe me when I say, the reputation this sarnie has garnered is well deserved!


Gill X

Preparation Time:
15 minutes
Cooking Time:
10 minutes
Serves: 4


  • 1 x ciabatta loaf
  • 180g x roasted peppers (these can be jarred)
  • 500g rump steaks
  • dash of extra virgin olive oil
  • 3 x sprigs flat leaf parsley
  • 2 x handfuls of rocket leaves
  • 1 x tablespoons Dijon mustard
  • 1 - 2 tablespoons good quality mayonnaise


    1.  Put the steaks on a board, sprinkle with salt and pepper and drizzle with olive oil, then rub the flavours into the meat on both sides. Next pound the steaks so that they are 1cm/half an inch thick. (The other alternative is to buy really good quality minute steak and flavour as above with the seasoning and olive oil).  Make sure your griddle/frying pan is searing hot and cook for 1 - 2 minutes each side, depending on the thickness of your steaks and how you liked them cooked.  

    2.  Heat the ciabatta loaf in the oven for 5 minutes and then slice in half with a serrated knife. Drizzle one side with the extra virgin olive oil, then on one side layer with the rocket, the roasted peppers mixed in with the flat leaf parsley. Slice up the steaks and place them on top of the rocket and pepper mix. On the other half of the ciabatta tip the juices from the pan spread the Dijon mustard, dollop on the mayonnaise, then fold together and slice into four. Enjoy!

    Note: If Dijon mustard and mayonnaise isn’t your thing then try good old tomato ketchup!  And horseradish also works equally as well. 


    When Gill said she was to photograph a removal firm for the recipe blog I thought she’d gone mad….  Or maybe had one to many of her own famous treat.  Cocktails! But since she explained about this Clockwork Steak Sandwich I have been thinking about the foodie traditions and little rituals we all build up.

    The idea of this family run business having their own special sandwich is one that appeals to me hugely. I can almost smell the steaks and hot bread wafting round the yard, signaling everyone to down tools and come in for a piece. 

    Because food unites us, makes us open up and talk about being young, special times in our lives and great cities we’ve visited. You just know years from now that all of these people who work at Clockwork Removals are going to be sitting chatting to their grandchildren on day, telling them about the amazing steak sarnies that their old boss Anna used to make them. They will be instantly transported to the back of the van, the yard and that funny day when the photographer lassie came and took photos of them.

    That’s why I love a good life story in food. Everyone’s favourites are simple, short and full of happy.

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Happy Chomping,

    Nicki x