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4 x 100g Grass-fed Beef minute steaks
4 thin slices sourdough bread
2 tbsp oil
2 red peppers, seeds removed, thinly sliced 2 garlic cloves, crushed 2 tbsp red pesto
Juice 1⁄2 lemon
1⁄2 tbsp wholegrain mustard 1 avocado, sliced
2 handfuls wild rocket



1.In a large frying pan, heat a glug of oil over a medium heat. When hot, add the sliced peppers and fry for 5 minutes. Turn down the heat to low, then stir in the garlic and pesto. Cook for a further 5-8 minutes until the peppers are soft and charred.

2. Meanwhile, combine the lemon juice, mustard and 2 tbsp olive oil in a medium bowl. Season with salt and pepper, then set aside.

3. Heat a large griddle pan to searing hot. Brush a little oil over the base of the pan, then cook the steaks for 1 minute on each side for medium-rare (you may need to do his in batches). Set aside to rest on a plate.

4. Toast the sourdough bread in the griddle pan for 1-2 minutes on each side until charred and crisp. You may need to add a little oil to stop it from burning.

5. Slice the rested steaks. Put the sourdough toasts on 4 plates, then top with the pesto peppers, steak and avocado. Toss the rocket in the mustard dressing, then scatter over the open sandwiches. Serve straightaway.

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