Steak sandwich
Olive or canola oil spray
200 g button mushrooms, sliced
3 tablespoons balsamic vinegar
2 onions, sliced
1 teaspoon brown sugar
4 fillet steaks, flattened slightly
8 slices ciabbata or sourdough bread
50 g mixed salad leaves
2 tomatoes, thinly sliced
300 g can beetroot slices, drained
50 g snow pea sprouts
Spray a nonstick frying pan with oil and heat. Add mushrooms and 1 tablespoon balsamic vinegar and cook over high heat until browned and tender. Remove from pan. Add onion, remaining balsamic vinegar and sugar and cook over low-medium heat for 10 minutes or until caramelised. Remove from pan. Clean pan, respray with oil and heat. Cook steaks over high heat for 3 minutes on each side, or to your liking. Toast bread until golden brown on both sides. To assemble, on a slice of bread, place salad leaves, tomato, onion, steak, beetroot, snow pea sprouts and mushrooms. Top with another slice of bread.
| ANALYSIS per serve |
4
|
|---|---|
| Energy kJ (Cal) |
2246 (536)
|
| Carbohydrate (g) |
69
|
| Protein (g) |
41
|
| Fat (g) |
10
|
| Calcium, Fibre, Iron, Zinc |
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
