Omelette steak wraps
August 21, 2015
Mushroom steak
August 21, 2015Mustard steak sandwiches
A calorie conscious sandwich with a light chickpea salad.
Ingredients
- Chickpea salad:
- ½ tin chickpeas - drained
- 1/3 regular English cucumber - roughly chopped
- 8 cherry or rosa tomatoes - halved
- 2 sticks celery - chopped
- 1 round of feta - roughly crumbled
- A few sprigs of fresh basil, parsley and mint leaves
- 1 cob of sweet corn - roasted on the grill along with the steak
- Salt and pepper to taste ??
- Dressing:
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 1 Tbs honey
- Pinch of salt ??
- Sandwiches:
- 250 g steak of your choice
- 1 ciabatta roll, halved (or 2 slices health bread or rye bread)
- 2 tsp Dijon mustard
- 2 Tbs caramelised onion marmalade
- Fresh basil or rocket leaves to serve ?
Instructions
Prepare your chickpea salad by mixing all of the ingredients together, except the corn, season with salt and pepper and set aside until serving.
Prepare your salad dressing and use to dress the salad just before serving.
For the steak sandwiches:
Pre-heat a char-grill pan or prepare your braai/bbq. Season the meat well with salt and pepper and cook to your liking.
At the same time, roast the corn and toast the cut-side of your rolls, or both sides of your bread. When the corn is beautifully golden and blistered, slice off the kernels with a sharp knife and add these to the salad.
Remove the meat from the heat and allow to rest for at least 5 minutes before slicing into thin slivers.
To assemble the open steak sandwiches, place the bread slices onto a plate, spread with a little Dijon mustard, top with a spoonful of caramelized onions and then slivers of steak.
Season with a little more salt and pepper, top with fresh basil or rocket leaves and serve immediately alongside the chickpea salad.
Recipe reprinted with permission of Sarah Graham.
