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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)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.