Steak Sandwich 

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Tender, juicy steaks sandwiched between fresh bread with Mustard and Tangy Onion Sprouts.

Suggestions:

Best eaten while the steaks are still hot and juicy.

Ingredients:

4 150g pieces lean rump steak

4 large (90g) wholemeal rols

4 tsp dijonnaise

2 ripe tomatoes (medium), sliced

1 small Spanish onion, peeled and sliced

15 g each Country Fresh All Natural Mustard Sprouts and Tangy Onion Sprouts

4 Tbsp tomato sauce or barbecue sauce

1 tsp sea salt and black pepper, to taste (optional)

Directions:

Trim steaks of fat. Heat the grill and cook the steaks on both sides. If using a char-grill pan, spray the steaks with olive oil before sealing. Remove from pan when done to your liking and season with salt and pepper (optional).

Toast the insides of the buns. Spread one side with dijonnaise. Top each one with onion and tomato slices.

Add a piece of hot steak, drizzle with tomato or barbecue sauce.

Top with Mustard and Tangy Onion Sprouts and serve immediately.
Cut in half for easier eating.

Variations:

Char-grilled capsicum and/or eggplant are yummy additions.

Author:

Bean Sprouts Australia

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