Ingredients
For the Pickled Onions
- ½ small red onion, very thinly sliced on a mandolin
- 4 tbsp rice wine vinegar
- 1 tsp caster sugar
For the Steaks
- 450 g Ribeye, or sirloin steaks, 2 x 1cm - 1.5cm thick steaks
- 2 tbsp oil
- 2 pinches salt & pepper to season the steak
For the Baguette
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 long, crisp baguettes
- 4 sprigs of watercress
- 2 plum tomatoes, thinly sliced lengthways
Instructions
- Place the onions, vinegar and sugar into a bowl and leave for 20 minutes.
- Heat the oil and season the steaks well with salt and pepper.
- Cook for 2 minutes on each side, then leave in the pan to rest for 2 minutes.
- Meanwhile, mix the mayo and mustard together really well.
- Spread the mayo in the baguette on both cut sides.
- Add the steak and top with the watercress, sliced tomatoes and pickled onions.
- Serve.
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Nutrition Facts
Summer Steak Sandwich
Amount per Serving
Calories
1504
% Daily Value*
Fat
76
g
117
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
22
g
Monounsaturated Fat
31
g
Cholesterol
149
mg
50
%
Sodium
2282
mg
99
%
Potassium
1096
mg
31
%
Carbohydrates
133
g
44
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
69
g
138
%
Vitamin A
637
IU
13
%
Vitamin C
12
mg
15
%
Calcium
233
mg
23
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
