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Open Face Steak Sandwich

Recipe by LifeStyle FOOD

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Accredited Practicing Dietitian Geraldine Georgeou, together with themainmeal.com.au, has developed a Study Diet that tailors to the nutritional and lifestyle needs of students. For parents of students, this is a delicious and healthy meal to whip up for your children during exam time.

Serves 4

Ingredients

2 tablespoons olive oil
2 red onions, thinly sliced into rings
1 tablespoon brown sugar
300g beetroot, cut into thin matchsticks or grated
300g red cabbage, finely shredded
1 tablespoon balsamic vinegar
4 x 200g flat iron steaks or oyster blade steaks, fat trimmed
½ teaspoon ground cumin
¼ teaspoon ground chilli
1 small loaf wholegrain bread. cut four thick slices from the loaf and freeze the rest.
100g hummus
100g baby spinach leaves
2 vine ripened tomatoes , sliced

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Method

Heat one tablespoon of olive oil in a large non-stick fry pan, add the onion and cook over a medium heat for 10 minutes or until soft and sticky. Add the brown sugar and cook until dissolved. Remove and set aside.
Heat half the remaining oil in a clean fry pan, add the beetroot and cabbage and cook over a medium heat for 5-10 minutes or until they start to soften. Add the balsamic vinegar and cook for 5 minutes. Remove and set aside.
Combine the remaining oil with the cumin and chilli and brush over both sides of the steaks.
Heat a large non stick frypan over a high heat, add the steak and cook for 2-3 minutes each side or until cooked to your liking.
Toast the bread slices, top each slice with a generous amount of spinach, a couple of slices of tomato, some of the beetroot and cabbage mixture, the cooked steak and finish with a generous serve of onions.