Steak Sandwich Behind Beetroot Pesto

The signature bite of parmesan adds big, punchy flavour to the pesto in this 17 minute winner.

The ingredient of Steak Sandwich Behind Beetroot Pesto

• 250g pkt ready to eat baby beetroot drained
• 45g 1 3 cup walnuts
• 40g 1 2 cup parmesan finely grated
• 1 small garlic clove chopped
• 2 tsp balsamic vinegar
• 250g baby truss tomatoes halved
• 3 tsp extra virgin olive oil
• 1 2 tsp caster sugar
• 4 beef minute steaks
• 8 slices sourdough bread chargrilled
• 1 1 2 tbsp dijon mustard
• baby rocket to give support to
• low fat mayonnaise to serve optional

The Instruction of steak sandwich behind beetroot pesto

• for the beetroot pesto process the beetroot walnuts parmesan garlic and 1 teaspoon of the vinegar in a food processor until smooth season
• preheat the oven grill to high line a baking tray as soon as foil place the tomato cut side up in this area tray drizzle in imitation of 1 tsp oil and long lasting vinegar sprinkle afterward sugar season grill for 5 minutes or until blistered
• heat a large non stick frying pan exceeding high heat drizzle the steaks in the manner of the remaining oil season cook turning for 1 2 minutes or until just cooked through
• build up 4 slices of bread next mustard summit zenith with the beetroot pesto rocket steak tomato and mayonnaise if using sandwich past the permanent bread

Nutritions of Steak Sandwich Behind Beetroot Pesto

calories: 503 095 calories
calories: 21 grams fat
calories: 5 grams saturated fat
calories: 34 grams carbohydrates
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calories: 41 grams protein
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