Open steak sandwich with balsamic mushrooms
- 2 red capsicums, thickly sliced
- 300g mixed mushrooms, thickly sliced
- 1 tablespoon balsamic vinegar, plus extra to drizzle
- 2 x 200g scotch fillet steaks, fat trimmed, halved horizontally
- 4 slices low-GI soy and linseed bread
- 1 avocado, mashed
- 80g baby rocketarugulaX
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1 Lightly spray a chargrill pan with oil and heat over high heat. Cook capsicum and mushroom turning occasionally, for 3–4 minutes or until lightly charred and tender. Transfer to a bowl, drizzle with balsamic and toss to combine. Cook steaks for 1–2 minutes each side or until cooked to your liking. Remove from pan and rest for 2 minutes.
2 Toast bread. Top with mashed avocado, steak, grilled veggies and baby rocket. Serve drizzled with extra balsamic.
Nutrition Info (per serve)
Total fat 14.1g
–Saturated fat 3.4g
Dietary fibre 10.4g
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This is such a simple and delicious meal. I made it with a sliced chicken breast and I can see it would be lovely with a ham steak or bacon as well. Quick and easy and highly recommended!