Recipes
Steak Sandwiches/Steak Foldovers
Prep time:15 min
Total time:25 min
Serves 2
Ingredients
300g Longo’s CAB flank steak or top sirloin steak
Salt and pepper
2 tbsp Longo’s Mayonnaise
1 large clove garlic, grated
1 1/2 cups Longo’s Baby Arugula or Spring Mix or torn lettuce
1/4 cup shaved fennel, mini cucumber or radishes, or a crunchy mix
4 Longo’s Seriously Sweet Tomatoes, quartered
1 tbsp thinly sliced chives or green part of green onions
2 large crusty rolls, halved, or small naan breads
2 tbsp Your House Dressing, divided (recipe follows)
Your House Dressing
1/3 cup Longo’s Extra Virgin Olive Oil
1 tbsp Longo’s Curato White Condiment with Balsamic Vinegar of Modena
1 tbsp Longo’s Curato White Wine Vinegar
2 tsp grainy Dijon mustard
1/4 tsp each salt and pepper
Directions
- •Season steak with pinch each of salt and pepper; set aside.
- •Combine mayonnaise and garlic. Toss together arugula, shaved fennel, tomatoes and chives.
- •Heat grill pan over medium-high heat; brush lightly with Your House Dressing. When pan is almost smoking, add the steak. Grill, turning once or twice, for about 6 to 8 minutes for rare to medium rare, or to desired doneness. Let rest for 5 minutes.
- •Meanwhile, toast the rolls, if desired. Spread garlic mayonnaise on cut side. Toss the salad with remaining Your House Dressing, adding more if desired. Slice the steak very thinly across the grain. Divide the steak and salad between the rolls to serve.
- •Pour oil, white condiment and vinegar into a jar with a screw lid. Add mustard, salt and pepper and shake each time before using.
Your House Dressing
A dash of advice
Tip: For the foldovers, choose very soft naan. Brush bottom side lightly with water and the top side with Your House Dressing.
Enclose in foil and heat in a toaster oven for about 5 minutes or until hot. Arrange the steak and salad along the centre of the naan; fold and use a toothpick to close.
When you’re making salad dressing for the steak sandwich, you might as well make enough for a couple of salads. It lasts for a week in the fridge. Double the ingredients and you’ll have enough for a few quick salads.
Nutritional Information
Per serving: 830 calories
- Protein 42g
- Fibre 3g
- Fat 54g
- Sugar 5g
- Carbs 44g
- Sodium 880mg
