Who can resist an open steak sandwich?
Ingredients
- 2 vine-ripened tomatoes
- 60ml (1/4 cup) extra virgin olive oil
- 1 clove garlic
- 1/2 bunch flat-leaf parsley
- 4 sprigs basil
- 1 tablespoon baby capers
- 1 lemon
- 4 thick slices sourdough bread
- 4 x 175g beef fillet steaks
- 1/2 radicchio treviso (see note)
- 1 bunch rocket
- 150g (1/2 cup) mayonnaise
Method
- Step 1Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 teaspoon oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
- Step 2Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1 1/2 tablespoons oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes 2/3 cup.
- Step 3Preheat chargrill pan over high heat. Brush both sides of bread with 1 tablespoon oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
- Step 4Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 teaspoon oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
- Step 5Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tablespoon herb dressing and toss to combine.
- Step 6Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2874 kj
Energy
47g
Fat Total
12g
Saturated Fat
3g
Fibre
43g
Protein
113mg
Cholesterol
520.7mg
Sodium
9g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Treviso is a mild variety of radicchio, with slightly bitter red leaves. Available from greengrocers and selected supermarkets.
You can substitute chicken breasts or lamb backstraps for the beef fillet steaks in the sandwiches, if you prefer.
- Author: Sarah Hobbs
- Image credit: Jeremy Simons
- Publication: MasterChef
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