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Steak sandwich with beetroot pesto
Steak sandwich with beetroot pesto
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Parmesan-infused pesto creates bold flavor in just 17 minutes.
Ingredients:
  • 250g pkt ready-to-eat baby beetroot, drained
  • 45g (1/3 cup) walnuts
  • 40g (1/2 cup) parmesan, finely grated
  • 1 small garlic clove, chopped
  • 2 tsp balsamic vinegar
  • 250g baby truss tomatoes, halved
  • 13.80 gm extra virgin olive oil
  • 4 beef minute steaks
  • 8 slices sourdough bread, chargrilled
  • 35.10 gm Dijon mustard
  • Baby rocket, to serve
  • Low-fat mayonnaise, to serve (optional)
Instructions:
  • In a food processor, blend together beetroot, walnuts, parmesan, garlic, and 1 teaspoon of vinegar until creamy. Don't forget to season to taste.
  • Preheat the oven grill to high and line a baking tray with foil. Arrange tomatoes, cut-side up, on the tray. Drizzle with 1 tsp of oil and the remaining vinegar, sprinkle with sugar, season, and grill for 5 minutes until blistered.
  • Preheat a large non-stick frying pan over high heat. Drizzle the steaks with the remaining oil, season, and cook for 1-2 minutes, turning occasionally, until just cooked through.
  • Spread mustard on 4 slices of bread. Layer with beetroot pesto, rocket, steak, tomato, and mayonnaise (optional). Top with the remaining bread to make a sandwich.

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