Steak sandwich with super greens
This steak sandwich is layered with what we think is the new holy grail of steak sauces.
To make the steak sandwich a heartier main meal, serve with a bowl of thick-cut chips or crisps, or a simple salad for a lighter result.
PREP TIME: 15 min | COOK TIME: 50 min | TOTAL TIME: 65 min | SERVES: 4
INGREDIENTS
- 4 x 120g steaks
- 8 slices bread
- For The Sauce:
- 4 shallots, peeled and cut in half
- 2 handfuls curly kale pieces
- 1tbsp olive oil
- 150g crème fraiche
- 1tsp liquid beef stock
- 1tsp Dijon mustard
For the crunch
- ¼ red cabbage, very finely sliced
- rocket leaves
- English mustard, to serve, optional
METHOD
Preheat the oven to 180C/Gas 4. Place the shallots on one half of a roasting tray, the kale on another half. Drizzle over the olive oil and bake for 12-14mins. Remove the kale, and return the shallots until they are soft and caramelised – about 20mins. Remove and allow to cool.
Heat a griddle pan and fry the steaks on a medium heat for 2-3mins a side.
Remove and allow the steak to rest whilst you make the sauce. Roughly chop the cooked shallots and mix into the crème fraiche with the beef stock and mustard. Slice the steaks.
To layer the sandwiches: top a piece of bread the sauce, sliced cabbage, rocket, sliced steak and mustard if required.
Top Tip for making Steak Sandwich with Super Greens: Bavette steak is a great option for the more adventurous. Although it can be a little tougher than the well known sirloin, it’s full of flavour. To make it a little easier to munch, slice thinly to serve.
Steak sandwich with super greens
Ingredients
- 4 x 120g steaks
- 8 slices bread
- For The Sauce:
- 4 shallots, peeled and cut in half
- 2 handfuls curly kale pieces
- 1tbsp olive oil
- 150g crème fraiche
- 1tsp liquid beef stock
- 1tsp Dijon mustard
- For the crunch
- ¼ red cabbage, very finely sliced
- rocket leaves
- English mustard, to serve, optional
Instructions
Preheat the oven to 180C/Gas 4. Place the shallots on one half of a roasting tray, the kale on another half. Drizzle over the olive oil and bake for 12-14mins. Remove the kale, and return the shallots until they are soft and caramelised – about 20mins. Remove and allow to cool.
Heat a griddle pan and fry the steaks on a medium heat for 2-3mins a side.
Remove and allow the steak to rest whilst you make the sauce. Roughly chop the cooked shallots and mix into the crème fraiche with the beef stock and mustard. Slice the steaks.
To layer the sandwiches: top a piece of bread the sauce, sliced cabbage, rocket, sliced steak and mustard if required.
ALSO SEE: Steak with mash and greens
Originally posted on Woman&Home.
