Ladies In Beef | Steak Sandwich with Salsa Verde
16017
page,page-id-16017,page-template-default,ajax_updown,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,qode-child-theme-ver-1.0.0,qode-theme-ver-9.1.3,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive
 

Steak Sandwich with Salsa Verde

Steak sandwich with salsa verde

Celebrate a special occasion, or end of term with a treat of a nice juicy steak sandwich.  Minute steaks get top marks for taste and value!

Serves: 2

Preparation time: 10 minutes

Cooking time: Approximately 4-8 minutes

Ingredients:

2-4 thin cut sirloin or minute steaks

1 garlic clove, peeled and crushed

1 large handful freshly chopped parsley

1 small bunch fresh basil leaves

1 small bunch fresh mint leaves

5ml/1tsp capers, optional

5ml/1tsp lemon juice

45ml/3tbsp rapeseed oil

Salt and freshly milled black pepper

2 small baguettes or ciabatta bread, cut in half

¼ cucumber, peeled and sliced

1 large tomato, sliced

Method:

  1. Prepare the salsa verde: put the garlic, herbs, capers, if used, and lemon juice into blender with 30ml/2tbsp olive oil. Blend together until coarsely chopped.  Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side.  Lay the steaks over the salad and top with the remaining bread.
  1. Spread the salsa verde evenly over the bread and garnish with the cucumber and tomato slices.
  1. Serve immediately with chunky chips.

Tip:

Store any remaining salsa verde in the fridge for up to 3 days, or for extra speed use a jar of prepared salsa verde or pesto sauce.

Try this recipe with cooked roast beef or your favourite bread.