0
1 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
500 g top sirloin steak
2 large plum tomatoes
1 small red onion
olive oil
2 tsp capers, drained
1/4 cup coarsely chopped fresh parsley, or basil
1/2 baguette
2 tbsp balsamic vinegar, optional
Lightly oil grill and heat barbecue to medium-high. In a small bowl, stir garlic powder with salt and pepper. Sprinkle over both sides of steak and rub in. Slice tomatoes and onion into thick rounds. Lightly brush with oil. Place steak, tomatoes and onion on grill. Barbecue steak, uncovered, 3 to 4 minutes per side for medium-rare. Grill vegetables, turning often until lightly charred, 6 to 8 minutes. Remove to a plate as each is done. Tomatoes will cook quickly.
Remove steak to a cutting board and let stand 5 minutes. Meanwhile, coarsely chop grilled tomatoes and capers. Chop parsley. Slice baguette in half, then slice each half horizontally for a total of 4 pieces.
Thinly slice steak. Spoon tomatoes onto each piece of bread. Using the back of a fork, gently mash tomatoes into bread. Divide sliced steak evenly among pieces of bread. Place over tomatoes, then top with onion and capers. Sprinkle with parsley. Drizzle each sandwich with balsamic vinegar. Serve warm or at room temperature.
Calories 330, Protein 26.2g, Carbohydrates 27.3g, Fat 12.7g, Fibre 2.8g, Sodium 700mg.
Steak and tomatoes are made for each other, so why not grill them together for a smashing steak sandwich-- literally! Grill tomatoes, then mash them over a crusty baguette, smother with slices of tender steak and scatter with capers and onion.
Pickled capers add amazing character to pasta sauces, fresh salsas and mayo sauces for fish.
Place baguette slices on grill and lightly toast before adding tomatoes.