This bumper sandwich is made with half-size ciabatta loaves baked until warm and crusty, then split and packed with quick-fried, thinly sliced steak and salad for a healthy and filling meal. If you just need a fast supper for one, scale the recipe down and use one half-size ciabatta loaf and 85 g (3 oz) steak.
For a slightly different toasted sandwich, fry 2 thinly sliced red onions in 1 tbsp extra virgin olive oil for 5 minutes or until softened and just browned. Lift out of the pan with a draining spoon and set aside. Fry the steak. Split and toast 4 baguettines (short French sticks). Mix 2 tsp sun-dried tomato paste with 2 tbsp mayonnaise and spread over the bottom halves. Top with 55 g (2 oz) mixed salad leaves or watercress tossed with lemon juice and salt and pepper to taste, then add the steak. Drizzle with the pan juices and top with the remaining toasted bread halves. * Sliced and toasted focaccia, walnut bread or multigrain bread also make delicious sandwiches, as does toasted pitta bread or warmed flat Arab bread or flour tortillas (which are ideal to wrap around a filling). * Well-trimmed lean sirloin steaks can be used instead of thin steak slices. The steaks can be left whole or sliced diagonally. * Add extra flavour by frying the steak in a herb-flavoured oil or by mixing herbs with the rocket. Try torn fresh basil leaves or chopped fresh marjoram.
Olives have a relatively high fat content compared with other fruit and vegetables, but most of it is the unsaturated type, which is believed to be the healthiest kind of fat to consume.* Beef is now far leaner than it used to be, and well-trimmed lean cuts such as rump steak can contain as little as 4.1% fat.
B1, B6, B12, E, niacin * C, iron, zinc * A, B2, folate