A Hearty Open Steak Sandwich

(by Jenny Bristow as per demo at St Moluas Autumn Evening)

So often we are told to keep check on the amount of red meat in our diet yet it is a great source of first class protein which contains all the essential amino acids.
In this recipe only 4-6ozs, 110g-150g of red meat is used and combined cleverly with warm granary bread, pesto, salad ingredients and topped with a good tasty low fat dressing.

110-150g steak
1 granary baguette
1 dsp olive oil
Few drops balsamic vinegar
1 dsp pesto
Assorted leaves
8-10 baby tomatoes
60g sliced mushroom

2 dsp low fat fromage frais
1 tsp chopped herbs e.g. parsley, basil
1 tsp pesto
Few drops balsamic vinegar

Carefully slice the meat very finely. Place in a bowl with a little olive oil and a few drops of balsamic vinegar, toss around and leave to marinade for 5 minutes approximately.
Cut the break in half, sprinkle with oil and toast the bread.
In a hot stir fry pan or griddle pan add the drained steak pieces, cook over a high temperature turning often. Add the baby tomatoes, mushrooms and continue cooking for 4-5 minutes.
Spread the toasted bread with pesto, top with the cooked steak pieces, garnish with salad leaves.
Pour over the dressing of fromage frais mixed with herbs, pesto and balsamic vinegar.
Serve hot.