Skip to content
Sourdough steak sandwich with bean pesto recipe

Sourdough steak sandwich with bean pesto recipe

1 rating

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


  • 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

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    9g 43%
  • Sugars

    2g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 37.3g Protein 41.3g Fibre 11.2g


  1. Brush each steak with a little sunflower oil and sprinkle with the smoked paprika.
  2. 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.
  3. 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.
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.