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Chilli beef baguettes recipe
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Make a single steak go further with this delicious dinner for two. Delicate cucumber and carrot ribbons are quick-pickled in vinegar in just 20 mins, making the perfect accompaniment for strips of succulent steak, all layered in a crisp baguette. Top with a drizzle of hot chilli sauce for a fiery finishing touch. See method
Ingredients
- 1 carrot, peeled into ribbons
- ¼ cucumber, peeled into ribbons
- ½ small red onion, finely sliced
- 3 tbsp rice wine vinegar
- ½ tsp sugar
- 225g sirloin steak
- groundnut oil, for brushing
- 1 red chilli, ½ thinly sliced, ½ deseeded and finely chopped
- 2 white batons
- 1 tbsp light mayonnaise
- 1 tbsp sweet chilli sauce
- 10g fresh coriander leaves
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
3725kj
904kcal
45%
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Fat
24g
34%
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Saturates
8g
40%
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Sugars
16g
18%
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Salt
2.6g
43%
of the reference intake
Carbohydrate 124.3g
Protein 44.2g
Fibre 8.4g
Method
- Put the carrot, cucumber and onion in a shallow dish with the vinegar and sugar and toss to coat. Cover and chill in the fridge for 20 mins.
- Meanwhile, brush the steak on both sides with a little oil, season with black pepper and sprinkle over the finely chopped chilli. Heat a griddle pan over a high heat. Add the steak and cook for 2-3 mins each side for medium-rare (depending on thickness). Transfer to a warm plate, cover and rest for 5 mins.
- Thinly slice the steak. Cut the baguettes lengthways almost but not all the way through and open out. Spread the mayonnaise over one half of each. Drain some of the pickled vegetables and divide between the rolls. Pile the steak on top, drizzle over the chilli sauce and garnish with coriander leaves and the sliced chilli. Serve with the rest of the drained pickled vegetables on the side.
See more Beef recipes
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