Chilli beef baguettes recipe
Make a single steak go further with this delicious dinner for two. Delicate cucumber and carrot ribbons are quick-pickled in vinegar in just 20 mins, making the perfect accompaniment for strips of succulent steak, all layered in a crisp baguette. Top with a drizzle of hot chilli sauce for a fiery finishing touch.
See method- Serves 2
- 5 mins to prepare and 30 mins to cook
- 904 calories / serving
- Dairy-free
Ingredients
- 1 carrot, peeled into ribbons
- ¼ cucumber, peeled into ribbons
- ½ small red onion, finely sliced
- 3 tbsp rice wine vinegar
- ½ tsp sugar
- 225g sirloin steak
- groundnut oil, for brushing
- 1 red chilli, ½ thinly sliced, ½ deseeded and finely chopped
- 2 white batons
- 1 tbsp light mayonnaise
- 1 tbsp sweet chilli sauce
- 10g fresh coriander leaves
Each serving contains
- Energy
- 3725kJ 904.0kcal
- Fat
- 24g
- Saturates
- 8g
- Salt
- 2.6g
- Sugars
- 16g
of the Reference intake
Carbohydrate 124.3gProtein 44.2gFibre 8.4g
Method
- Put the carrot, cucumber and onion in a shallow dish with the vinegar and sugar and toss to coat. Cover and chill in the fridge for 20 mins.
- Meanwhile, brush the steak on both sides with a little oil, season with black pepper and sprinkle over the finely chopped chilli. Heat a griddle pan over a high heat. Add the steak and cook for 2-3 mins each side for medium-rare (depending on thickness). Transfer to a warm plate, cover and rest for 5 mins.
- Thinly slice the steak. Cut the baguettes lengthways almost but not all the way through and open out. Spread the mayonnaise over one half of each. Drain some of the pickled vegetables and divide between the rolls. Pile the steak on top, drizzle over the chilli sauce and garnish with coriander leaves and the sliced chilli. Serve with the rest of the drained pickled vegetables on the side.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
