Open Garlic Steak Sandwiches
Created by ImPat on July 6, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #29906
Ingredients
- 800 grams potatoes, cut into thin wedges
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 4 (600 grams) beef rump steaks (150 grams each)
- 240 grams sliced bread (* slices of bread, toasted)
- 8 slices (80 grams) cheddar cheese
- 120 grams mixed greens (mixed lettuce leaves)
- 1 cucumber, peeled into ribbons
- FOR GARLIC BUTTER
- 50 grams butter, melted
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 8 grams anchovy fillets (2 fillets, finely chopped)
How to Make
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Step 1: Toss potatoes with oil and season and then spread over two oven trays and cook in a very hot oven (240C) for about 25 minutes, or until crisp.
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Step 2: Meanwhile, season beef with salt and pepper.
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Step 3: To make garlic butter, place all ingredients in a bowl and stir until blended.
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Step 4: Heat a lightly oiled, non-stick frying pan over a medium to high heat and add the beef and cook for 3 to 4 minutes on each side for medium, or until cooked to your liking.
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Step 5: Pour over half the butter and remove pan from heat and rest beef in pan for 5 minutes and then thinly slice.
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Step 6: To serve, spread remaining garlic butter over toasted bread and top with cheese and beef and drizzle with beef resting juices and serve with potatoes, lettuce and cucumber.
Nutritional Facts
- Serving Size: 1 (533.4 g)
- Calories 801
- Total Fat - 37.4 g
- Saturated Fat - 15.4 g
- Cholesterol - 246 mg
- Sodium - 615.3 mg
- Total Carbohydrate - 63.5 g
- Dietary Fiber - 6.9 g
- Sugars - 6.2 g
- Protein - 52.4 g
- Calcium - 400.5 mg
- Iron - 4.8 mg
- Vitamin C - 30.1 mg
- Thiamin - 1.3 mg