Serves 4
Vegetable oil
2 green peppers, deseeded and sliced
2 onions, thinly sliced
1 tbsp Worcestershire sauce
500g flank steak
Salt and black pepper
4 brioche buns, split
4slices of Gouda
2 tbsp mayonnaise
Lettuce, chopped
Vegetable oil
2 green peppers, deseeded and sliced
2 onions, thinly sliced
1 tbsp Worcestershire sauce
500g flank steak
Salt and black pepper
4 brioche buns, split
4slices of Gouda
2 tbsp mayonnaise
Lettuce, chopped
- Heat a large griddle pan over a high heat and brush with vegetable oil. Add the peppers and onions, drizzle with the Worcestershire sauce and cook for 3-4 minutes until lightly browned. Remove to a plate and set aside. Return the pan to a very high heat.
- Brush the steak on both sides with oil and season with salt and black pepper.
- Preheat the grill to a high heat.
- Once the pan is very hot, add the steak and cook for 3-4 minutes on each side for medium, or to your liking. Remove to a plate and allow to rest for five minutes.
- Lightly toast the buns under the grill until pale golden, then add the Gouda to the top bun halves and place back under the grill until the cheese has melted.
- Slice the steak against the grain into 1cm thick slices. Toss the slices in the resting juices on the plate.
- Spread mayonnaise on the bottom bun halves and add some lettuce. Top with the sliced steak and the vegetables and sandwich together with the top halves.
Note: Bavette can be used as an alternative to flank steak, if you wish.
Per Serving: 600kcals, 26.9g fat (9.7g saturated), 36.1g carbs, 9.4g sugars, 49.5g protein, 3.3g fibre, 0.607g sodium