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Steak sandwiches with beetroot salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Steak sandwiches with beetroot salad
Steak sandwiches with beetroot salad
  • 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 1
    Whisk 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 2
    Season 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 3
    Spread 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:

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