Photo of Open steak and beetroot sandwich by WW

Open steak and beetroot sandwich

8
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
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, lean, silverside, minute steak, raw

320 g, (buy 400g), fat trimmed

Beetroot

3 small, unpeeled

Smoked paprika

1 tsp

Dijon mustard

2 tbs

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.

Notes

TIP: Minute steaks are very thinly sliced pieces of beef. If unavailable, use lean veal schnitzels (uncrumbed), flattened to 5mm thick with a meat mallet.