Brioche steak sandwiches with Gruyère

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Brioche steak sandwiches with Gruyere Easy Food

Serves 2


200g minute steaks
Salt and black pepper
30g butter
1 tsp olive oil
1 garlic clove, crushed
2 brioche buns, split
6-8 slices of Gruyère
1 tbsp mayonnaise
1 tsp Dijon mustard
3 pickled gherkins, sliced


To serve:
Skinny chips


  1. Turn the grill on to a high heat. Pat the minute steaks dry with kitchen paper and season on both sides with salt and pepper.
  2. Melt the butter together with the oil in a heavy-based frying pan or griddle pan over a medium-high heat. Add the garlic and cook for 30 seconds, then sear the steaks briefly for 1-2 minutes per side. Transfer to a plate, tent loosely with foil and set aside.
  3. Lightly toast the cut sides of the brioche buns under the hot grill until lightly golden. Add the sliced Gruyère to the insides of the top buns and place them back under the grill for 1-2 minutes until the cheese has melted.
  4. In a small bowl, combine the mayonnaise and mustard. Spread over the bottom buns and top with the sliced gherkins.
  5. Place the steaks on top of the lettuce and sandwich together with the cheesy top buns. Serve immediately with skinny chips.

Per serving: 702kcals, 34.5g fat (15g saturated), 50g carbs, 8.9g sugars, 46.8g protein, 2.2g fibre, 1.61g sodium.


MAKE IT YOURS
For extra crunch, add some chopped Little Gem or Romaine lettuce to the sandwiches.