Open steak sandwich with balsamic shallots

  • serves 2
  • Easy

A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. Creamed horseradish adds a punch for a flavour-packed snack or starter.



  • olive oil
  • shallots 8, 4 finely sliced
  • balsamic vinegar 2 tbsp
  • lean fillet steaks 2, trimmed of any excess fat
  • half-fat crème fraîche 1 tbsp
  • creamed horseradish 1 tbsp
  • sourdough 2 thick slices
  • rocket large handful


  • Step 1

    Heat 2 tsp olive oil in a non-stick frying pan. Add the shallots to the pan and season. Fry gently for about 10-12 minutes until soft, golden and caramelized. Splash the vinegar in and bubble down until totally evaporated.

  • Step 2

    Meanwhile, heat a griddle pan. Season the steaks and rub in a tsp of oil. Griddle for 2-3 minutes each side for medium rare, or until cooked to your liking. Put to one side to rest.

  • Step 3

    Mix the crème fraîche with the horseradish. Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Slice the steak and put on top. Add a handful of rocket and drizzle over any remaining horseradish sauce.

Nutritional Information

  • Kcals 354
  • Carbs 31.2g
  • Protein 26g
  • Fat 14.7g
  • Salt 0.82g
  • Fibre 3.2g