Open steak and beetroot sandwich
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The beauty of cooking with minute steaks, it that the cooking time is dramatically reduced. This dish only takes 30 mins to prepare, and tastes terrific.
Ingredients
Beef minute steak, raw
320 g, (buy 400g), fat trimmed
Beetroot
3 small, unpeeled
Smoked paprika
1 tsp
Dijon mustard
2 tbs
White sourdough bread
4 slice(s), wholegrain, toasted
Avocado
½ medium, mashed
Rocket
1 cup(s), (30g)
Balsamic vinegar
2 tbs
Feta cheese
40 g, crumbled
Oil spray
2 x 3 second spray(s)
Instructions
1
Boil, steam or microwave beetroot until tender. Drain. When cool enough to handle, peel and cut into thin wedges.
2
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Lightly spray steaks with oil and sprinkle with paprika. Season with salt and pepper. Cook steaks for 1–2 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 2 minutes.
3
Spread toast with avocado. Top with rocket, steaks, mustard and beetroot. Sprinkle with feta and drizzle with vinegar to serve.
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