A Hearty Open Steak Sandwich with Corries Flat Iron Steak

So often we are told to keep check on the amount of red meat in our diet yet there is a great source of first class protein which contains all the essential amino acids.

In this recipe only 4-6ozs, 110g-150g of red meat is used and combined cleverly with warm granary bread, pesto, salad ingredients and topped with a good tasty low fat dressing.

Ingredients

110-150g prime steak

1 granary baguette

1 dsp olive oil

Few drops balsamic vinegar

1 dsp pesto

Assorted leaves

8-10 baby tomatoes

60g sliced mushroom

Dressing

2 dsp low fat fromage frais

1 tsp chopped herbs e.g. parsley, basil

1 tsp pesto

Few drops balsamic vinegar

Method

Carefully slice the meat very finely. Place in a bowl with a little olive oil and a few drops of balsamic vinegar, toss around and leave to marinade for 5 minutes approximately.

Cut the break in half, sprinkle with oil and toast the bread.

In a hot stir fry pan or griddle pan add the drained steak pieces, cook over a high temperature turning often. Add the baby tomatoes, mushrooms and continue cooking for 4-5 minutes.

Spread the toasted bread with pesto, top with the cooked steak pieces, garnish with salad leaves.

Pour over the dressing of fromage frais mixed with herbs, pesto and balsamic vinegar.

Serve hot.

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