Steak and salsa verde sandwich

Take leftovers to new heights

4 - 6

Serves

10 mins

Prep Time

10 mins

Cook Time

Recipe author

Kirsten McCaffrey

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.

Rate this recipe

High Protein

High Iron

Beef,

Steak,

Everyday,

Leftovers

Ingredients

Salsa verde

Large handful chopped fresh parsley

Large handful fresh coriander

1 lemon

juiced

1 Tbsp extra virgin olive oil

1 Tbsp capers

1 garlic clove

Steak sandwich

400g Quality Mark rump steaks

1 ciabatta bread

3 Roasted red capsicums

thinly sliced

200gm rocket

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.

Start Timer

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.

Energy

1497kJ (358 kcal)

Protein

23.7g

Total Fat

10.6g

Saturated Fat