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I wanted to come up with a steak sandwich which is still full of flavour but is that tiniest bit healthier just by reducing the bread intake. I came up with sourdough instead.
I like to use sizzle steak, because it is tasty and quick to cook. You can cook this to your liking, but I do like cooking it in a pan, searing it quickly on both sides sprinkled with salt, but then turning the heat right down and placing a lid over the pan. This creates incredible juices that can be drizzled on top your sandwich at the very end, should you wish. For this, I didn’t do that.
The Salsa Verde was the real hero of this recipe and opted to use this instead of barbecue sauce which is not a popular choice for me. Chimichurri could be used as well, but I do like the minty taste of the Salsa Verde and thought it would work out perfect on this occasion – and it did not disappoint.
To make the Salsa Verde:
Ingredients
- 1 garlic clove peeled and crushed.
- 1 large handful of freshly chopped flat-leaf parsley.
- 1 small bunch of fresh basil leaves.
- 1 small bunch of mint leaves
- 1 teaspoon of capers, drained (optional). I did not include these
- 1 teaspoon of lemon juice.
- 2 tablespoons of olive oil.
Place all ingredients into a blender. Blend together until coarsely chopped. Season to taste.
The sandwich includes the following:
- A slice of sourdough toasted and buttered if desired.
- Fried onions placed on top.
- A slice of cheese of your choice.
- A slice or two of cooked bacon. I oven cook my bacon on a tray, so the fat drips through.
- A fried egg cooked to your liking. I get my pink yolks by placing a lid when frying eggs.
- Assemble sandwich as you wish. I used canned beetroot, cucumber, sliced tomato and lettuce leaves.
- Place Salsa Verde either on the side, or you could spread it out over the steak.
Grab a knife and fork and enjoy !
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