Open steak and beetroot sandwich
Beef, lean, silverside, minute steak, raw
320 g, (buy 400g), fat trimmed
3 small, unpeeled
White sourdough bread
4 slice(s), wholegrain, toasted
½ medium, mashed
1 cup(s), (30g)
40 g, crumbled
2 x 3 second spray(s)
- Boil, steam or microwave beetroot until tender. Drain. When cool enough to handle, peel and cut into thin wedges.
- 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.
- Spread toast with avocado. Top with rocket, steaks, mustard and beetroot. Sprinkle with feta and drizzle with vinegar to serve.