Steak & Salad Sandwiches
Ingredients
- 2 tsp sugar
- 1 large carrot
- 1 Lebanese cucumber
- 1 small red onion, thinly sliced
- 50g snow peas
- 1 beetroot bulb
- 5ml virgin olive oil spray
- 1 1/2 tbs lemon juice
- 1/2 cup hummus
- 1/3 cup Greek style yoghurt
- 8 slice multigrain pane di casa bread
- 200g baby leaf salad mix
- 600g beef sizzle steaks
- 2 tbs apple cider vinegar
Method
- Combine vinegar, sugar, a pinch of salt and 1/2 cup boiling water in a heatproof bowl and stir until sugar dissolves. Add onion and set aside for 15 minutes. Drain.
- Meanwhile, peel and shred both carrot and beetroot. Slice snow peas lengthways into fine shreds. Shave cucumber into ribbons using a vegetable peeler. Add lemon juice and 1 1/2 tbs water to hummus and stir to combine.
- Meanwhile, heat a frying pan over medium-high heat. Spray steaks with oil and season with salt and pepper. Cook steaks for 1 minute on each side. Set aside to rest.
- Toast bread. Spread 4 slices of toast with yoghurt. Top with salad leaves, carrot, beetroot, snow peas, cucumber, steak and pickled onion. Drizzle with hummus and top with remaining toast.
