Steak and fennel salad sandwich
2 baby, thinly sliced, fronds reserved
4 cup(s), (120g)
Low-fat natural yoghurt
½ cup(s), (120g)
Baby capers, rinsed, drained
Lean beef round steak
320 g, (buy 8x 50g sizzle steaks)
1 x 3 second spray(s)
- Place sliced fennel, fronds and rocket in a medium bowl. Toss to combine. Combine yoghurt, capers and horseradish in a small bowl. Set aside.
- 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.
- 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.