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Ultimate open steak sandwich

Published: 5 Apr 17
Updated: 18 Mar 24

We’ve taken the classic open steak sandwich up a notch by squeezing in one of your five-a-day and adding flavour with pesto-pepped peppers – midweek meals don’t get much better than this.

Easy
March 2017

Test kitchen approved

Serves 4
Hands-on time 30 min

We’ve taken the classic open steak sandwich up a notch by squeezing in one of your five-a-day and adding flavour with pesto-pepped peppers – midweek meals don’t get much better than this.

Nutrition: per serving

Calories: 434kcals
Fat: 23.6g (5.1g saturated)
Protein: 29.8g
Carbohydrates: 23.1g (4.9g sugars)
Fibre: 5.2g
Salt: 0.8g

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Ingredients

2 tbsp olive oil, plus extra (optional)
2 red peppers, seeds removed, thinly sliced
2 garlic cloves, crushed
2 tbsp red pesto
Juice ½ lemon
½ tbsp wholegrain mustard
4 x 100g minute steaks
4 thin slices sourdough bread
1 avocado, sliced
2 handfuls wild rocket

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Method

In a large frying pan, heat a glug of oil over a medium heat. When hot, add the sliced peppers and fry for 5 minutes. Turn down the heat to low, then stir in the garlic and pesto. Cook for a further 5-8 minutes until the peppers are soft and charred.
Meanwhile, combine the lemon juice, mustard and 2 tbsp olive oil in a medium bowl. Season with salt and pepper, then set aside.
Heat a large griddle pan to searing hot. Brush a little oil over the base of the pan, then cook the steaks for 1 minute on each side for medium-rare (you may need to do this in batches). Set aside to rest on a plate.

Toast the sourdough bread in the griddle pan for 1-2 minutes on each side until charred and crisp. You may need to add a little oil to stop it from burning.
Slice the rested steaks. Put the sourdough toasts on 4 plates, then top with the pesto peppers, steak and avocado. Toss the rocket in the mustard dressing, then scatter over the open sandwiches. Serve straightaway.