Sourdough steak sandwich with bean pesto recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 603 calories / serving
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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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  • 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
  • Energy 2520kj 603kcal 30%
  • 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

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