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Photo of Steak and fennel salad sandwich by WW

Steak and fennel salad sandwich

11
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Turn the common sandwich into a gourmet lunch with the addition of fennel and grilled asparagus.

Ingredients

Fennel

2 baby, thinly sliced, fronds reserved

Rocket

4 cup(s), (120g)

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (120g)

Capers, rinsed, drained

2 tbs

Horseradish cream

1 tbs

Asparagus

2 bunch(es)

Beef sizzle steak, raw

8 medium

Wholegrain bread

8 slice(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place sliced fennel, fronds and rocket in a medium bowl. Toss to combine. Combine yoghurt, capers and horseradish in a small bowl. Set aside.
  2. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook asparagus, turning, for 2 minutes or until tender. Transfer to a plate. Cook steaks, in batches, for 30 seconds each side or until browned and cooked to your liking. Transfer to plate. Cover steaks with foil and set aside to rest for 2 minutes.
  3. Place half the toast on 4 serving plates. Spread with yoghurt mixture. Top with steaks, half the asparagus and half the fennel salad. Sandwich with remaining bread slices. Serve with remaining asparagus and salad.

Notes

TIP: Beef sizzle steaks are very thin minute steaks and are available from most major supermarkets. If unavailable, use beef minute steaks, flattened to 3mm thick with a meat mallet.

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