- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Serve this rustic, homestyle dish as part of a picnic by the river.
Ingredients
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 clove garlic, crushed
- 1 teaspoon wholegrain mustard
- 3 carrots, peeled, finely shredded
- 1 beetroot, peeled, finely shredded
- 4 x 200g scotch fillet steaks
- 4 pieces Turkish bread, split, toasted
- 1/3 cup good-quality mayonnaise*
- 8 butter lettuce leaves
Method
- Step 1Whisk 1 1/2 tablespoons oil, vinegar, garlic and mustard together in a bowl, then season to taste with salt and pepper. Add shredded carrots and beetroot. Toss to combine. Cover. Refrigerate until required.
- Step 2Season steaks to taste. Heat remaining oil in a large, heavy-based frying pan over medium-high heat. Add steaks and cook for 5 minutes each side or until cooked to your liking. Transfer steaks to a plate. Cover loosely with foil and set aside to rest for 5 minutes.
- Step 3Spread bases of Turkish bread pieces with a little mayonnaise. Top with lettuce, steaks and beetroot salad. Sandwich with Turkish bread tops and serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
3447 kj
Energy
46g
Fat Total
13g
Saturated Fat
5g
Fibre
53g
Protein
123mg
Cholesterol
825mg
Sodium
9g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
* We like the S&W whole-egg and Thomy varieties of mayonnaise. Cook’s tip: A Japanese mandolin is an inexpensive tool, available from Asian food stores, that makes light work of slicing vegetables into fine, even shreds. Alternatively, use the coarse side of a grater.
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook:
