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Griddled steak and charred Little Gem sandwiches recipe
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Give this simple steak sandwich recipe a go – ready in just 15 minutes, it's the ideal speedy dinner idea for two. Pairing perfectly cooked steak with mustard-mayo, charred lettuce, tomatoes, avocado and a scattering of capers, this stacked sarnie is seriously satisfying. See method
Ingredients
- 227g pack rump steak
- 2 tsp olive oil
- 1 Little Gem lettuce, trimmed then quartered lengthways
- 1 tbsp lighter than light mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 white baton or tiger baton, halved widthways
- 1 medium salad tomato, sliced into rounds
- ½ small ripe avocado, sliced (optional)
- 2 tsp capucine capers, drained
Each serving contains
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Energy
2185kj
519kcal
26%
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Fat
16g
23%
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Saturates
5g
27%
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Sugars
6g
6%
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Salt
2g
34%
of the reference intake
Carbohydrate 59.7g
Protein 33.1g
Fibre 3.9g
Method
- Heat a griddle or frying pan over a high heat. Rub or brush the steak on both sides with 1 tsp oil; season. Place in the hot pan and cook for 2½-3 mins each side for medium-rare. Transfer to a board, cover loosely with foil; leave to rest.
- Toss the lettuce wedges with the remaining oil; season well. Return the pan to the heat; when hot, add the lettuce and sear for 30 secs each side to lightly char. Transfer to a plate.
- In a small bowl, mix the mayonnaise with the mustard (if using). Split the baguette halves and spread the base of each with the mustard-mayo. Add the tomatoes, avocado and lettuce. Thinly slice the steak and arrange on top. Scatter over the capers and sandwich together.
See more Dinner ideas for two
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.