Steak Sandwich Salad

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The ingredient of Steak Sandwich Salad

  • 100g sourdough bread torn into 3cm pieces
  • 250g tomato medley mix
  • 120g swiss brown mushrooms halved
  • 1 garlic clove unpeeled
  • 1 leek cut into 1cm thick rounds
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 500g beef scotch fillet steak trimmed
  • 1 tablespoon weight watchers sour cream
  • 3 teaspoons sparkling lemon juice
  • 1 teaspoon wholegrain mustard
  • 100g infant spinach rocket blend
  • baby cress to serve

The Instruction of steak sandwich salad

  • ufeffpreheat oven to 180c 160c fan pressured line 2 baking trays with baking paper place the bread on a organized tray spray with olive oil season bake for eight 10 mins till golden and crisp cool absolutely
  • place the tomato mushroom and garlic on the alternative prepared tray spray nicely with oil season cook for 10 12 mins or till soft squeeze the garlic flesh right into a small bowl mash with a fork set aside
  • heat a massive non stick frying pan over medium heat spray with oil cook the leek turning regularly for 5 mins or until golden combine the balsamic sugar and 1 tbs water in a small bowl pour over leek cook turning for 3 minutes or until caramelised
  • heat a barbeque grill or a chargrill pan on medium high spray the steak with oil season cook turning for four 5 mins for medium or until cooked to your liking set apart for two minutes to relaxation thinly slice
  • whisk collectively garlic bitter cream lemon juice and mustard in a jug season arrange salad blend croutons tomato mushroom and caramelised leek on a serving plate top with steak and cress drizzle with dressing

Nutritions of Steak Sandwich Salad

fatContent: 336 034 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: n a

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