This steak sandwich recipe is one of my top three go-to recipes when we’re starving but want to eat healthy! This is juicy and finger-dripping good. Use your favourite bread whether it’s a Rosemary & Rye sourdough, fresh white bun, a french stick or ciabatta or just your favourite sandwich bread.
Serves 2 Prep Time 10 Minutes Cook Time 10 Minutes
Ingredients
2 small pieces sirloin steak (we use NZ Quality Mark Beef)
Salt
1 tablespoon avocado cooking oil (We love Olivado)
2 large Portobello mushrooms (We love Meadows Mushrooms)
1 tablespoon dijon mustard
2 cloves garlic, crushed
2 tablespoons mayonnaise
Your favourite bread or bun x 2
Handful fresh iceberg lettuce leaves
2 tomatoes, sliced (We love NZ Hothouse)
2 gherkins, sliced
Method
Rub the steaks and mushrooms with oil and salt and cook on a heated barbecue plate, or in a fry pan, to for 4 minutes each side (for medium rare). Transfer to a plate and season with plenty of salt.
Mix mustard and garlic into mayonnaise. Halve your buns and spread all the bread slices with the mayonnaise mix.
Slice steaks and rest for a minute to let any excess juices run off. Assemble sandwich with torn lettuce leaves, tomato slices, sliced mushrooms, steak and then add the gherkins tand season. Serve immediately.
Trudi’s Tips:
Go for gold with fillings, try sliced red onion, beetroot, cheese or grilled capsicum!
Add extra mayo if desired.
Lightly grill or toast the bread for extra crisp and wow factor.
