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Photo of Steak sandwich with eggplant salad and olive salsa by WW

Steak sandwich with eggplant salad and olive salsa

10
10
10
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
The capers in this sandwich add a sharp flavour that's balanced by the coolness of the fresh mint and parsley.

Ingredients

Eggplant

4 medium, (japanese), sliced lengthways

Baby capers, rinsed, drained

2 tsp, coarsley chopped

Fresh flat-leaf parsley

2 tbs, torn

Fresh mint

2 tbs, torn

Sourdough bread

4 slice(s), wholegrain

Lean beef blade steak

400 g, (buy 4x100g schnitzels)

Olive oil

1 tbs

Seasoning

2 tbs

Black olives, drained

⅔ cup(s), (110g), mixed, chopped

Fresh basil

1½ tbs, finely shredded

Low-fat ricotta cheese

⅓ cup(s), (65g)

Rocket

40 g

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

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