A classic steak sandwich is a thing of beauty. This Wholemeal Bread with Sirloin Steak, Coriander Cream and Pistachios open sandwich is a twist on the traditional version, the bread is spread with tangy coriander cream and topped with sirloin steak cubes, pistachios and lemon thyme.
Wholemeal Bread with Sirloin Steak, Coriander Cream and Pistachios Recipe
Serves 2
Ingredients:
2 sirloin steaks, around 300-400g in total
2 tbsp sunflower oil
60g salted pistachios
4 slices of wholemeal bread
1 tbsp lemon thyme leaves
Olive oil, for seasoning
Coriander Cream
1 bunch coriander
2 tbsp Greek yoghurt
150g cream cheese
Method:
To make coriander cream, chop the coriander coarsely. Purée finely with yoghurt and cream cheese. Season with salt and pepper.
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.
