Ingredients
-
2 tbsp
olive oil
, divided
-
2
top sirloin
steaks
, 4 cm thick (about 600 g), fat trimmed
-
2 tsp
thyme
-
1/4 tsp
salt
-
1/4 tsp
coarse
black pepper
-
1
red
sweet pepper
, quartered and seeded
-
1/2
sweet
onion
, cut into rounds and threaded onto skewers
-
1
ciabatta demi
baguette
, cut lengthwise
-
1
clove
garlic
, halved
-
1 tbsp
mayonnaise
-
1 tsp
Dijon mustard
-
2 cups
field
greens
Instructions
- Drizzle 1 tsp olive oil over steaks, then sprinkle with thyme, salt and pepper. Rub in to fully coat and let stand 10 min at room temperature.
- Heat barbecue on high. Grill steak for 2 min or until first side is seared. Turn steak over, turn heat down to medium-low and add quartered peppers and skewered onions (both brushed with 2 tsp olive oil) to the barbecue. Cook for 6 to 8 min (for medium rare) or until steak is cooked to desired degree of doneness and vegetables are tender.
- Let steak rest for 10 min, then slice against the grain. Cut peppers into bite-sized pieces and separate onion into rings.
- Brush the cut sides of the baguette with 1 tbsp olive oil, then grill for 1 to 2 min or until bread is toasted. Rub grilled side of bread with the cut side of a garlic clove to flavour.
- Mix mayonnaise and mustard and spread thinly over bread. Top with greens, steak, onions, peppers and remaining ciabatta. Slice into sections and serve.
Nutrition (per serving)
- Calories
- 414,
- Protein
- 35 g,
- Carbohydrates
- 28 g,
- Fat
- 17 g,
- Fibre
- 3 g,
- Sodium
- 508 mg.
Note:
Add a little crumbled blue cheese to this sandwich for a grown-up flavour boost.
Tip:
For a tender steak, slice against the grain, keeping your knife at a 90 angle to the natural lines in meat.
Originally published in the Today’s Parent June 2014 issue.
