Steak sandwich with mustard yoghurt
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Time to make:
$5.35 per serve
(at time of publication)
Full ingredients list:
2 medium capsicums (1 red, 1 yellow), thinly sliced
2 medium zucchini, thinly sliced
1 long ciabatta or Turkish loaf, halved lengthways
400g beef minute steaks
½ cup reduced-fat plain yoghurt
1 tablespoon lemon juice
1 tablespoon wholegrain mustard
2 teaspoons Dijon mustard
60g baby leaf salad mix
Nutritional information (per serve)
Instructions and steps:
1 Lightly spray a large chargrill pan with olive oil. Place pan over medium-high heat. Cook the capsicum and zucchini, turning, for 5–7 minutes, or until lightly charred and tender. Transfer the vegetables to a plate.
2 Lightly spray cut side of bread with olive oil. Grill the bread for 2–3 minutes, or until golden and toasted. Transfer to a board.
3 Spray grill pan again with oil. Cook steaks for 1 minute each side, or until they are cooked to your liking. Season with cracked pepper. Transfer the minute steaks to a plate and thickly slice.
4 Meanwhile, combine yoghurt, lemon juice and mustards in bowl.
5 To assemble, top base of the bread with a little of the mustard yoghurt. Layer with salad leaves, charred vegetables, beef and the remaining mustard yoghurt. Sandwich with roll top. Cut into four portions and serve.
About this recipe
First published: October 2018