Wholemeal Bread with Sirloin Steak, Coriander Cream & Pistachios

By Taverne

Wholemeal Bread with Sirloin Steak, Coriander Cream & Pistachios
A steak sandwich is a classic thing of beauty. This twist on the traditional version pairs steak with a creamy, tangy coriander cream and sprinkled with pistachios.


Serves 2



1 bunch coriander

2 tbsp Greek yoghurt

150g cream cheese

2 sirloin steaks,

around 300-400g

in total

2 tbsp sunflower oil

60g salted pistachios

4 slices of wholemeal


1 tbsp lemon thyme leaves

Olive oil, for seasoning



  • To make coriander cream, chop the coriander coarsely. Purée finely with yoghurt and cream cheese. Season with salt and pepper; then season the steaks with salt and pepper.
  • Heat the oil in a pan and fry the steaks on a high heat for about 3 minutes on each side.
  • Remove and then leave to rest for 3 minutes wrapped in aluminium foil.
  • Meanwhile, shell the pistachios and chop them very coarsely.
  • Unwrap the steaks and cut into 1-2cm cubes.
  • Spread slices of bread with coriander cream. Top with steak cubes, pistachios and lemon thyme.
  • Season with salt, pepper and a few drops of olive oil.
  • Serve immediately.


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