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Steak sandwich with beetroot pesto

  • 15 minutes
  • 4 portions
recipe image Steak sandwich with beetroot pesto


  • 250 g packet ready-to-eat baby beetroot drained
  • 45 g (1/3 cup) walnut
  • 40 g (1/2 cup) Parmesan finely grated
  • 1 small garlic clove chopped
  • 2 teaspoons balsamic vinegar
  • 250 g baby truss tomatoes halved
  • 3 teaspoons extra virgin olive oil
  • 1/2 teaspoon caster sugar
  • 400 g (4 pieces) sirloin minute steak
  • 8 slices sourdough bread
  • 10 g Flora margarine for grilling
  • 1 1/2 tablespoons Dijon mustard
  • baby rocket to serve
  • low-fat mayonnaise to serve (optional)

Nutrition Facts

Energy (kcal)405 kcal
Energy (kJ)1693 kJ
Protein (g)15.8 g
Carbohydrate incl. fibre (g)55.8 g
Carbohydrate excl. fibre (g)50.9 g
Sugar (g)9.1 g
Fibre (g)4.8 g
Fat (g)13.8 g
Saturated fat (g)3.3 g
Unsaturated fat (g)9.1 g
Monounsaturated fat (g)4.9 g
Polyunsaturated fat (g)4.1 g
Trans fat (g)0.4 g
Cholesterol (mg)7 mg
Sodium (mg)796 mg
Salt (g)1.99 g
Vitamin A (IU)663 IU
Vitamin C (mg)11.2 mg
Calcium (mg)176 mg
Iron (mg)3.83 mg
Potassium (mg)477 mg


  1. For the beetroot pesto, process the beetroot, walnuts, parmesan, garlic and 1 teaspoon of the vinegar in a food processor until smooth. Season.
  2. Preheat the oven grill to high. Line a baking tray with foil. Place the tomato, cut-side up, on tray. Drizzle with 1 tsp oil and remaining vinegar. Sprinkle with sugar. Season. Grill for 5 minutes or until blistered.
  3. Heat a large non-stick frying pan over high heat. Drizzle the steaks with the remaining oil. Season. Cook, turning, for 1-2 minutes or until just cooked through.
  4. Preheat a chargrill pan over medium-high heat. Spread one side of each slice of bread with Flora. Grill, Flora side-down, for 2-3 minutes or until crisp. Spread 4 slices of bread with mustard. Top with the beetroot pesto, rocket, steak, tomato and mayonnaise, if using. Sandwich with the remaining bread.