Steak sandwich with tomato relish

Steak sandwich with tomato relish

Photography by Mark O’Meara

 

Bought sauce can be high in kilojoules, but homemade relish is a healthier option.

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

  • Olive oil spray
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp mustard seeds
  • 1 x 400g can no-added-salt chopped tomatoes
  • 2 tbs malt vinegar
  • 1 tbs brown sugar
  • 4 (about 100g each) beef fillet steaks
  • 8 slices wholegrain bread
  • Baby cos lettuce leaves, to serve
  • 4 drained canned beetroot slices

Method

  1. Place a medium saucepan over medium heat. Spray with olive oil spray. Add onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and mustard seeds, and cook, stirring, for 1 minute or until aromatic.
  2. Add the tomato, vinegar and sugar. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
  3. Use the flat side of a meat mallet or a rolling pin to pound each steak until 5mm thick. Heat a large non-stick frying pan over high heat. Spray with olive oil spray to grease. Cook steaks for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest.
  4. Meanwhile, toast the bread.
  5. Divide half the bread among serving plates. Top with lettuce, steak, beetroot and a dollop of tomato relish. Top with remaining bread to serve.

Notes

  • Make it ahead: You can make the relish up to 3 days ahead. Store in an airtight container in the fridge.

 

Source

Good Taste – April 2009

Good Taste – April 2009, Page 50
Recipe by Chrissy Freer

 

Nutritional information

This information is per serve.

Protein Dietary Fibre
29.00g 6.00g
Fat Total Energy
7.00g 1350kJ
Fat Saturated Sodium
2.50g
Carbohydrate Total Cholesterol
35.00g
Carbohydrate Sugars

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