Open steak sandwich with balsamic shallots
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- olive oil
- 8 shallots4 finely sliced
- 2 tbsp balsamic vinegar
- 2 lean fillet steakstrimmed of any excess fat
- 1 tbsp half-fat crème fraîche
- 1 tbsp creamed horseradish
- 2 thick slices sourdough
- large handful rocket
Nutrition: per serving
- kcal354
- fat14.7g
- saturates0g
- carbs31.2g
- sugars0g
- fibre3.2g
- protein26g
- salt0.82g
Method
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.
