Steak Sandwiches

Recipe provided by Edgell

 
 
 

Serves 8

Ingredients

Oil Spray 

16 slices Vienna or sour dough bread

1 tablespoon oil 

8 x minute steaks 

2 avocados 

Juice of 1 lemon 

420g Edgell Corn Kernels, drained 

1 carrot, julienned 

425g Edgell Sliced Beetroot, drained 

1 cup rocket

Caramelised onion and French fries, for serving 

Print
 

Method

  1. Spray bread slices with oil and toast on a hot grill plate for 1 minute on each side. Remove and set aside. Drizzle oil over steaks and season to taste. Grill for 1 minute each side or until cooked to your liking. Remove to rest. 

  2. To make guacamole, mash avocados and stir through lemon juice and Edgell Corn Kernels. 

  3. Assemble steak sandwiches by placing guacamole on bread bases, top with steaks, Edgell Beetroot, carrot, rocket, caramelised onion and bread lid. Serve immediately with hot French fries. 

Tips

To make you own caramelised onion, heat 1 tablespoon oil in fry pan or flat plate and cook 2 sliced onions over low heat for 10 minutes. Add 1 tablespoon brown sugar and 1 tablespoon balsamic vinegar and continue to cook for a further 3-4 minutes or until sticky. 

 
 
RecipesTess LeederLunch, Dinner, Budget friendly, Quick & easy, Nutritious, All 1