Steak and fennel salad sandwich
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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