Open Steak & Mushroom Sandwiches

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (270.9 g)
  • Calories 631.6
  • Total Fat - 37 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 174.9 mg
  • Sodium - 343.8 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.2 g
  • Protein - 52.5 g
  • Calcium - 96.1 mg
  • Iron - 4.6 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 1.3 mg

Step 1

To make balsamic mushrooms, place mushrooms in a large roasting pan and drizzle with combined oil and vinegar and season with pepper and then cook mushrooms in a hot oven (20C) for 20 minutes, turning halfway, or until tender.

Step 2

Meanwhile, heat a slightly oiled grill pan over a medium to high heat.

Step 3

Season steaks with pepper and cook on one side until first signs of moisture appears and then turn the steaks once only.

Step 4

Test steak, for degree of doneness with the back of the tongs - rare is soft, medium feels springy and well done is very firms.

Step 5

Remove and stand, loosely covered with foil, for 3 to 4 minutes.

Step 6

Boilm steam or microwave asparagus until just tender and then drain.

Step 7

To serve, spread toast with mustard and top with asparagus, steaks, mushrooms and rocket and drizzle with vinegar and serve.

Tips & Variations


No special items needed.

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