Steak and salsa verde sandwich
Take leftovers to new heights
Serves
4 - 6
Prep Time
10 mins
Cook Time
10 mins
Got some leftover barbecued steak? Don't let it go to waste! Turning your tasty steaks into delicious sandwiches is a quick and simple way to enjoy them all over again. Just slice the meat thinly, and pile it onto fresh bread, with a zesty and fresh salsa verde sauce. It’s a perfect way to make the most of your leftovers, whether it's for a casual lunch or a speedy dinner.
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ShareIngredients
Large handful chopped fresh parsley
Large handful fresh coriander
1 lemon
juiced1 Tbsp extra virgin olive oil
1 Tbsp capers
1 garlic clove
400g Quality Mark rump steaks
1 ciabatta bread
3 Roasted red capsicums
thinly sliced200gm rocketi
2 Tbsp Sweet pickled onion relish
Method
Grab your steaks and season them well. In a hot pan, sear them all over until nicely caramelised and cooked to your liking in the middle.
Rest for 10 minutes and toast your ciabatta – either under your hot grill or in a dry hot pan.
In a blender, blitz together your parsley, coriander, lemon, olive oil, capers and the garlic clove until all chopped and like a rough sauce consistency.
To assemble - Spread the bottom half of the sandwich with the salsa verde.
Then top with plenty of rocket, sliced red peppers, then the sliced steak.
Spread a little onion relish or jam across the top half and place on top. Cut into four portions to serve.
Nutrition Information per Serving (303g)
This nutrition analysis is based on 6 serves.
