AIS Sports Nutrition

Steak sandwich

HINT: Try these sandwiches with thin veal escalopes or flattened chicken breast instead of steak

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 
Energy kJ (Cal)
2246 (536)
Carbohydrate (g)
Protein (g)
Fat (g)
Calcium, Fibre, Iron, Zinc

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

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