Steak sandwich salad

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How to make Steak sandwich salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 100g sourdough bread, torn into 3cm pieces
  • 250g tomato medley mix
  • 120g Swiss brown mushrooms, halved
  • 1 garlic clove, unpeeled
  • 1 leek, cut into 1cm-thick rounds
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 500g beef scotch fillet steak, trimmed
  • 1 tablespoon Weight Watchers Sour Cream
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon wholegrain mustard
  • 100g baby spinach & rocket mix
  • Baby cress, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Place the bread on a prepared tray. Spray with olive oil. Season. Bake for 8-10 minutes, until golden and crisp. Cool completely.
  • Step 2 Place the tomato, mushroom and garlic on the other prepared tray. Spray well with oil. Season. Cook for 10-12 minutes or until tender. Squeeze the garlic flesh into a small bowl. Mash with a fork. Set aside.
  • Step 3 Heat a large non-stick frying pan over medium heat. Spray with oil. Cook the leek, turning often, for 5 minutes or until golden. Combine the balsamic, sugar and 1 tbs water in a small bowl. Pour over leek. Cook, turning, for 3 minutes or until caramelised.
  • Step 4 Heat a barbecue grill or a chargrill pan on medium-high. Spray the steak with oil. Season. Cook, turning, for 4-5 minutes for medium or until cooked to your liking. Set aside for 2 minutes to rest. Thinly slice.
  • Step 5 Whisk together garlic, sour cream, lemon juice and mustard in a jug. Season. Arrange salad mix, croutons, tomato, mushroom and caramelised leek on a serving plate. Top with steak and cress. Drizzle with dressing.

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