GRILL &
CHILL
BALSAMIC STEAK
SANDWICH
Bite into a taste of
summer, with these
delicious, full of flavour,
zingy steak sandwiches.
Be warned, they're
addictive...
21 day matured for
extra tenderness
and a rich deep
flavour
INGREDIENTS
Sirloin Steaks
1 pinch Black Pepper
4 small bread rolls, sliced in half
horizontally
tbsp Mayonnaise
1 tbsp Olive Oil
1 pinch Salt
1 tsp Dried Thyme
150g Mixed Salad Leaves
500g Tomatoes
8 tbsp Balsamic Vinegar
METHOD
1. Preheat the barbecue to a
medium heat.
2. Sirloin Steaks lightly brush
them with the olive oil. Place
the balsamic vinegar, thyme
and some salt and freshly
ground black pepper on
a plate. Gently press the
steaks into the vinegar
mixer to lightly coat them.
3. Place the steaks on the
barbecue and cook for
Top Tip...
The perfect cheese
topper for steak is
blue cheese
SAVE
30%
21 Day Matured
Sirloin Steak
£16.99 per kg
4 to 5 minutes on each side for
medium. Remove from the
barbecue, cover and allow to rest.
4. Place the sliced bread roll or
ciabatta on the barbecue, cut
side down, to lightly toast them.
Spread a little mayonnaise
onto the base of each bread
roll or ciabatta. Layer with some
salad leaves and tomatoes, then
add the steak. Top with some
red onion marmalade and serve.
£8.19
per lb
£1
SuperValu
ROCKET
SALAD
SuperValu Rocket
Salad 60g
