Steak sandwich with whipped goat's cheese butter
This steak sandwich is the most delicious way to use grilled steak. Served on crusty bread with whipped goat's cheese butter and Balsamic mushrooms.
Servings 4
Calories 377kcal
Ingredients
for the steak
- 2x 200g rib-eye steaks
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 2 sprigs fresh rosemary chopped
- 1 garlic clove sliced
- salt & pepper to taste
for the Balsamic mushrooms and onions
- 1 large onion thinly sliced
- 250 g mushrooms thinly sliced
- 1 garlic cloves crushed
- salt & pepper to taste
- 2 tablespoons Balsamic vinegar
for the goat's cheese butter
- 100 g fresh goat's cheese I used Chevre
- 50 g butter room temperature
for the sandwich
- Bread of your choice
- fresh leaves of your choice I used parsley but Rocket or baby spinach would also work well
Instructions
- Place the steaks on a plate/in a dish suitable for marinating.
- Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.
- Allow to marinate for at least 15 minutes but ideally for an hour or two.
- To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.
- When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.
- Whip together the goat's cheese and butter and set aside.
- Toast the bread then spread with the goat's cheese butter.
- Top with the grilled steak, mushrooms and onions and fresh parsley.
- Serve immediately.
Nutrition
Calories: 377kcal | Carbohydrates: 9g | Protein: 23g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 62mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 3mg
