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Steak sandwich salad
Steak sandwich salad
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Revamped steak sandwich in a vibrant summer salad.
Ingredients:
  • 100g sourdough bread, torn into 
3cm pieces
  • 250g tomato medley mix
  • 120g Swiss brown mushrooms, halved
  • 1 garlic clove, unpeeled
  • 1 leek, cut into 1cm 
thick rounds
  • 20.00 ml balsamic vinegar
  • 16.00 gm brown sugar
  • 20.00 gm water
  • 500g beef Scotch fillet steak, trimmed
  • 18.80 gm Sour Cream
  • 15.90 gm lemon juice
  • 5.90 gm wholegrain mustard
  • 100g baby spinach & rocket mix
  • Baby cress, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Arrange the bread slices on one tray. Drizzle with olive oil and sprinkle with seasoning. Bake for 8-10 minutes until golden and crispy. Allow to cool completely.
  • On a lined tray, arrange tomato, mushroom, and garlic. Drizzle generously with oil and season. Bake for 10-12 minutes until tender. Squeeze roasted garlic into a small bowl, then mash with a fork. Set aside.
  • Start by heating a large non-stick frying pan over medium heat. Give it a quick spray with oil. Cook the leek, turning occasionally, for about 5 minutes until it turns golden. In a small bowl, mix together vinegar, brown sugar, and water. Pour this mixture over the leek in the pan. Continue cooking and turning the leek for about 3 minutes until it caramelizes beautifully.
  • Preheat a barbecue or chargrill pan over medium-high heat. Lightly coat the steak with oil and season it. Grill for 4-5 minutes for medium or to your desired doneness, turning it occasionally. Let it rest for 2 minutes, then slice thinly.
  • Combine minced garlic, sour cream, fresh lemon juice, and mustard in a pitcher. Season with salt and pepper. On a platter, layer salad mix, croutons, cherry tomatoes, cremini mushrooms, and caramelized leeks. Place the steak on top. Finish by drizzling the prepared dressing over the salad.

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