Jenny Bristow's recipe makes toast interesting!
Ingredients
- 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
Method
- 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.
Notes
Jenny's tip: This can be made with any kind of bread you like: wheaten, bagels or walnut bread.
