Steak sandwich with mustard yoghurt
- 2 medium capsicums (1 red, 1 yellow), thinly sliced
- 2 medium courgetteszucchini, summer squashX, thinly sliced
- 1 long ciabatta or Turkish loaf, halved lengthways
- 400g beef minute steaks
- ½ cup low-fat plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon wholegrain mustard
- 2 teaspoons Dijon mustard
- 8 cups salad mix
1 Lightly spray a large chargrill pan with olive oil and set over a medium-high heat. Cook capsicum and courgette, turning, for 5-7 minutes, or until lightly charred and tender. Transfer veges to a plate.
2 Lightly spray cut side of bread with olive oil and grill for 2-3 minutes, or until golden and toasted. Transfer to a board.
3 Spray grill pan again with oil. Cook steaks for 1 minute each side, or until cooked to your liking. Season with cracked pepper. Transfer steaks to a plate and thickly slice.
4 Meanwhile, in a bowl, combine yoghurt, lemon juice and mustards.
5 To assemble, spread a little mustard yoghurt on bread base. Top with salad leaves, charred vegetables, beef and remaining mustard yoghurt. Sandwich with bread top. Cut into four portions and serve.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 6g
Make it gluten free: Use gluten-free bread and check mustards are gluten free.
Make it low FODMAP: Limit courgette to 65g per serve, swap ciabatta for low-FODMAP bread and use lactose-free yoghurt.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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