Chipotle Steak Sandwich
Nutrition per serving
Calories | 674 kcal |
Protein | 53.5 g |
Carbs | 46.5 g |
Fats | 29.3 g |
Saturated Fat | 7.4 g |
Monounsaturated Fat | 15.3 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 3.9 g |
Fiber | 9.9 g |
Sodium | 684 mg |
Ingredients
Red Onion | |
Tomatoes, Vine Ripened (on the Vine) | |
Red Wine Vinegar | |
Chipotle Paste | |
Flank Steak | |
Ciabatta | |
Baby Spinach | |
Olive Oil | |
Olive Oil | |
Sugars, granulated |
Preparations
- Preheat the oven to 180 C (356 F)
- Peel/slice the onion into half-moon shapes.
- Thinly slice the tomato.
- Place the steak between 2 pieces of cling film and gently beat with a rolling pin until about ½ cm thick.
- Heat ½ a tbsp of olive oil in a skillet over medium-high heat. Add the onions, red wine vinegar, a pinch of sugar and cook for about 5 minutes until slightly golden. Transfer to a bowl and set aside.
- In a small bowl, combine the chipotle paste with a teaspoon of olive oil and a pinch of salt. Evenly spread the mixture on top of the steak.
- Place the ciabatta in the oven for about 4 minutes until lightly toasted.
- Meanwhile, wipe the skillet clean and heat over high heat. Cook the steak for about 2 minutes on each side or until desired taste. Remove from heat and transfer the steak to a plate to rest for a few minutes before slicing into thin strips.
- Slice the ciabatta in half and layer some spinach on the bottom, then layer the tomatoes on top of the spinach. Add the sliced steak on top of the tomatoes, the caramelised onions on top of the steak and finally the top of the ciabatta.
- Lightly dress the remaining spinach with ½ a tsp of olive oil and a pinch of salt and pepper.
- Serve the steak sandwich with spinach salad on the side.