• 110-150g prime steak
  • 1 granary baguette
  • 1 dsp olive oil
  • few drops balsamic vinegar
  • 1 dsp pesto
  • assorted leaves
  • 8-10 baby tomatoes
  • 60 g sliced mushrooms
  • dressing
  • 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 marinate for 5 minutes approximately.
  • Cut the bread in half, sprinkle with oil and toast the bread.
  • In a hot stirfry 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.


Jenny's tip: This can be made with any kind of bread you like: wheaten, bagels or walnut bread.