[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 25/06/24. See terms.
Photo of Steak sandwich with eggplant salad and olive salsa by WW

Steak sandwich with eggplant salad and olive salsa

Total Time
25 min
15 min
10 min
The capers in this sandwich add a sharp flavour that's balanced by the coolness of the fresh mint and parsley.



4 medium, (japanese), sliced lengthways

Capers, rinsed, drained

2 tsp, coarsley chopped

Fresh flat-leaf parsley

2 tbs, torn

Fresh mint

2 tbs, torn

White sourdough bread

4 slice(s), wholegrain

Beef, blade steak, raw

400 g, (buy 4x100g schnitzels)

Olive oil

1 tbs


2 tbs

Black olives, drained

cup(s), (110g), mixed, chopped

Fresh basil

1½ tbs, finely shredded

Low-fat ricotta cheese

cup(s), (65g)


40 g

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil. heat over high heat. cook the eggplant, turning, for 3-4 minutes or until golden and tender. Transfer to a medium bowl. Set aside to cool slightly. Add the capers, parsley and mint and toss gently to combine.
  2. Reheat the chargrill or barbecue over high heat. cook the bread, turning once, for 2 minutes each side. Transfer to plates. Drizzle both sides of beef with oil and sprinkle with seasoning. Cook, turning once, for 30 seconds each side or until cooked to your liking.
  3. Meanwhile, in a small bowl combine olives and basil. Spread the bread with the ricotta, then top with the rocket, beef, eggplant salad and olive salsa.


TIP: Give this dish a kick with a piri piri rub. Mix together dried oregano, ground hot paprika, ground cardamom, ground ginger, garlic salt and cayenne pepper.