Perfect for midweek, this is a fun change from Tex-Mex favourites such as fajitas or burritos.
Ingredients
- 1 cup fresh coriander leaves
- 1 small red onion, halved
- 410g can diced tomatoes with roasted capsicum
- 1 garlic clove, quartered
- 1/4 teaspoon dried chilli flakes
- 2 teaspoons fresh lime juice
- 2 teaspoons olive oil
- 8 (about 385g) beef sizzle steaks
- 4 long crusty bread rolls, split (see note)
- 8 green oak leaf lettuce leaves
- 1 avocado, halved, stone removed, peeled, sliced
Method
- Step 1Coarsely chop half the coriander and half the onion. Place in a food processor. Add the tomato, garlic, chilli flakes and lime juice. Process until almost smooth. Season with salt and pepper.
- Step 2Heat the oil in a large frying pan over high heat. Cook half the steaks for 30 seconds each side for medium or until cooked to your liking. Transfer to a plate. Repeat with the remaining steaks.
- Step 3Thinly slice the remaining onion. Spread a little of the salsa over the base of each roll. Divide the lettuce, steaks, avocado, and remaining onion and coriander among the rolls.
Nutrition
2190 kj
Energy
24g
Fat Total
7.5g
Saturated Fat
4g
Fibre
45g
Protein
32g
Carbs (total)
Notes
Cook’s tip: Store leftover salsa, covered, in the fridge for up to 5 days. Use as a dip or spread. Long crusty bread rolls are only available when baked in store.
With a twist: Cajun fish sandwiches: Replace the steaks with 4 white fish fillets. Sprinkle with Cajun seasoning. Cook for 2-3 minutes each side.
Chicken schnitzel rolls with coriander salsa: Replace the steaks with 4 crumbed chicken schnitzels. Increase the oil to 1 tbs. Cook the chicken for 3-4 minutes each side or until cooked through.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Australian Good Taste