Grilled asian steak & vegetable sandwiches
8
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A flavourful soy and sesame oil-mayo is drizzled over grilled steak and vegetables for these super steak sandwiches. Packed with delicious vegetables including grilled aubergine, sweet red pepper and spring onions and then finished with fresh rocket - this sandwich is a great way to get in your 5-a-day.
Ingredients
Soy Sauce
75 ml
Root Ginger
2 teaspoon(s), grated
Garlic
1 teaspoon(s), chopped, crushed
Beef fillet steak, lean, raw
2 medium
Calorie controlled cooking spray
4 spray(s)
Aubergine
½ medium, cut into 4 lengthways
Red pepper
1 medium, deseeded and quartered
Spring Onions
4 medium, trimmed
Soy Sauce
5 teaspoon(s)
Burger bun
4 medium
Reduced Fat Mayonnaise
2 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Rocket
1 serving(s)
Instructions
1
Preheat grill over a medium-high heat. Meanwhile, combine 75ml soy sauce, ginger and garlic in a shallow glass or ceramic bowl. Add the steaks and turn to coat.
2
Place the aubergine, pepper and spring onions in a bowl, drizzle with 1 tbsp soy sauce and mist with cooking spray.
3
Grill the steak, aubergine and pepper, turning once until the steak is cooked to your liking and vegetables are lightly charred. Remove the steak and let stand for 5 minutes, before thinly slicing against the grain.
4
While the steak rests, add the spring onions and burger buns to the grill and heat for 1-2 minutes until the spring onions are lightly charred and the buns are toasted.
5
To make the sauce, mix together the remaining soy sauce, mayonnaise, sesame oil and ½ tsp water.
6
Place 4 burger bun halves on a flat surface. Top with rocket, steaks, pepper, aubergine and spring onions before drizzling with sauce. Sandwich with the remaining bun halves. Serve.
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