Sourdough steak sandwich with bean pesto recipe
This hearty sandwich makes a great lunch or midweek meal. Make sure you're generous with the filling creating a stack of thinly slice beef, broad bean pesto sauce, peppery rocket and creamy avocado.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 603 calories / serving
Ingredients
- 4 x 130g thin-cut beef steaks
- 3 tbsp sunflower oil
- 1 tsp smoked paprika
- 8 slices sourdough
For the pesto
- 300g (10oz) frozen broad beans
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- ½ lemon, juiced
- 25g (1oz) Parmesan, grated
- 3 tbsp fresh coriander, chopped
- 1 avocado, sliced
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Shop ingredientsEach serving contains
- Energy
- 2520kJ 603.0kcal
- Fat
- 32g
- Saturates
- 9g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 37.3gProtein 41.3gFibre 11.2g
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- Brush each steak with a little sunflower oil and sprinkle with the smoked paprika.
- Make the pesto by cooking the beans in boiling water for 5 minutes. Drain. Reserve 2 tbsp of beans and coarsely blitz the rest with the olive oil, garlic, lemon juice, Parmesan and coriander.
- Heat a griddle pan. Brush the bread with the remaining sunflower oil and toast. Cook the steaks for 2 minutes on each side until cooked through.
- Spread 4 slices of the toast with pesto. Slice the steak and pile on top with a few tomato halves. Top with a second slice of bread. Toss the rocket with the avocado and reserved beans; serve with the sandwiches.
- 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.
