Beef sourdough sandwich with caramelised balsamic onions, rocket and roast cherry tomatoes.
By far my favourite sandwich! Albeit is the healthier version without oil. However, it is still full of flavour and of course...protein.
Author:
James
Fairhurst
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
5 | 20 | 1 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
590 | 50 | 50.5 | 22 |
Ingredients
150g beef rump steak, sliced into 1cm strips
Half a brown onion, finely sliced
Two tablespoons of balsamic vinegar
Handful of rocket
1 slice of sourdough, toasted
1 cup of sweet cherry tomatoes
1 tablespoon of dijon mustard
Method
In a small baking tray, season the cherry tomatoesand place in the oven on a high heat.
Toast the sourdough in a pan (without oil) and set aside.
In a frying pan, sweat down the onions until softened. Add the steak and sear until it starts to brown. Whilst it is still pink in the middle, add the balsamic vinegar and reduce it down to a sticky glaze. Pour the mixture over the toasted sourdough.
Add the rocket and the cherry tomatoes which should be roasted by now. Drizzle over the dijon mustard, and serve.
Freezing and storage
This recipe does not freeze or store well.