Photo of Steak on garlic bread with avocado salsa by WW

Steak on garlic bread with avocado salsa

Points® value
Total Time
25 min
15 min
10 min
Rubbing cut garlic over the toasted bread for these knife-and-fork steak sandwiches gives just a hint of pungent flavor. Adding a salsa of avocado, cherry tomatoes, onion, and coriander makes it a totally satisfying meal.


Cherry Tomatoes

250 g, halved


80 g, pitted, peeled, and diced


½ large, finely chopped

Coriander, fresh

1 tablespoon(s), chopped

Chilli, green or red

1 individual, green, deseeded and finely chopped

Vinegar, All Types

3 tablespoon(s), cider vinegar

Calorie controlled cooking spray

4 spray(s)

Beef fillet steak, lean, raw

400 g

Oregano, Dried

1 teaspoon(s), level

Sourdough Bread

4 serving(s), toasted


2 clove(s), peeled and halved


1 portion(s)


  1. To make the avocado salsa, combine the cherry tomatoes, avocado, onion, coriander, jalapeño pepper, and apple cider vinegar in a bowl.
  2. Preheat the grill to medium-high. Mist a grill tray with cooking spray. Sprinkle the beef fillet steak with dried oregano, and season. Cook gently under the grill for 10-12 minutes, turning halfway, until cooked through. Transfer to a chopping board and let stand for 5 minutes.
  3. Cut the steak across the grain into thin slices. Toast the sourdough slices and then rub the garlic over one side of each slice. Top the garlic bread slices evenly with the sliced steak, avocado salsa and rocket.


Want to add some more greens to this meal? Top the bread with baby spinach or watercress before adding the steak and salsa. You’ll get color and crunch for 0 SmartPoints®.