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.
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.
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