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Try this delicious and nutritious picnic recipe as the weather warms up.
Brush the bread slices with olive oil.
Place them under a hot grill for 1 minute each side until toasted.
Heat a frying pan. Brush the steaks with olive oil and cook on one side until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
Remove the steak from the heat and allow to rest, loosely cover with aluminium foil.
Add 1 tsp of olive oil to another frypan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper.
Sauté until the skin of the tomatoes starts to break.
Keep the juice for seasoning at the end.
Spread avocado on the bread slices and top with meat slices and cherry tomatoes.
To serve, add the Alfalfa sprouts and drizzle with the juice from the tomatoes
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