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Steak sandwich salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savor our twist on classic steak sandwich with a vibrant tomato, mushroom, and steak 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
  • 500g beef scotch fillet steak, trimmed
  • 18.80 gm Sour Cream
  • 15.90 gm fresh 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 and line 2 baking trays with baking paper. Arrange the bread on the trays, spray with olive oil, season, and bake for 8-10 minutes until golden and crisp. Allow it to cool completely before serving.
  • Arrange the tomato, mushroom, and garlic on a separate tray. Drizzle generously with oil and season with your favorite spices. Bake for 10-12 minutes until soft. Squeeze the roasted garlic into a bowl, mash with a fork, and keep it aside.
  • 1. Preheat a large non-stick pan over medium heat and lightly coat with oil. Cook the leek, flipping occasionally, until golden brown, about 5 minutes. Mix balsamic vinegar, sugar, and 1 tablespoon of water in a small bowl. Pour over the leek and continue cooking, turning, until caramelized, about 3 minutes.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Lightly spray the steak with oil, season it, and cook for 4-5 minutes for a medium doneness or to your liking. Allow it to rest for 2 minutes before thinly slicing.
  • In a jug, combine minced garlic, sour cream, fresh lemon juice, and mustard. Season with salt and pepper. Arrange salad mix, croutons, sliced tomato, mushrooms, and caramelized leeks on a serving plate. Place the cooked steak and cress on top. Finish by drizzling the dressing over the entire dish.

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