Ribbon Strips of Local Beef in a Chilli Balsamic Dressing Served on Toasted Soda or Ciabatta bread

Jenny Bristow's recipe makes toast interesting!


  • 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


  1. 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.
  2. Cut the bread in half, sprinkle with oil and toast the bread.
  3. 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.
  4. Spread the toasted bread with pesto, top with the cooked steak pieces, garnish with salad leaves.
  5. 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.


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