Steak sandwich with beetroot pesto
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4 portions
Ingredients
- 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.)
Instructions
- For the beetroot pesto, process the beetroot, walnuts, parmesan, garlic and 1 teaspoon of the vinegar in a food processor until smooth. Season.
- 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.
- 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.
- 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.
