Open Beef Steak Sandwich

Open Beef Steak Sandwich

Prep Time 15 mins
Cook Time 15 mins
Servings 2
Calories 389 kcal


  • 100 g thin cut minute or sirloin steaks
  • 2 teaspoons rapeseed oil
  • 1-2 teaspoons ground paprika
  • 2 thick slices of sourdough or granary bread, toasted
  • 4 teaspoons reduced calorie mayonnaise
  • 2 large bunches fresh watercress leaves
  • 1-2 medium tomatoes, sliced

For the caramelised onions and mushrooms:

  • 1 medium onion, peeled and finely sliced
  • 100 g mushrooms, sliced
  • 1-2 tablespoons good balsamic vinegar
  • Extra sliced cherry tomatoes and cucumber, to serve


  • Remove the steaks from the fridges and bring up to room temperature for at least 10 minutes.
  • Transfer the steaks to a shallow plate, brush with half the oil, season and sprinkle with the paprika on both sides.
  • To prepare the vegetables; heat the remaining oil in a large non-stick pan and cook the onions and mushrooms over a medium heat for 4-5 minutes, stirring occasionally until soft. Add the balsamic vinegar and cook for a further 5 minutes until slightly caramelised. Set aside.
  • Meanwhile, heat a non-stick griddle or frying pan until hot and cook the steaks for 2-4 minutes, turning once.  Set aside to rest for 1-2 minutes then slice.
  • Spread the bread slices with the mayonnaise and top with the watercress leaves, tomatoes, caramelised vegetables and the steak.
  • Finish with a few small watercress sprigs and serve with extra cherry tomatoes and cucumber slices on the side.


Serving: 428gCalories: 389kcalCarbohydrates: 32.2gProtein: 22.8gFat: 16.6gSaturated Fat: 2.8gSalt: 0.74gFibre: 9.3gSugars: 10gVitamin B12: 1.1µgIron: 4.4mg
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