|300 g||rump steak|
|5 ml||olive oil|
|180 ml||kale — shredded|
|80 ml||cream cheese — at room temperature|
|30 ml||wholegrain mustard|
|4||bread — sourdough slices|
|60 g||gruyere cheese - sliced|
|1/2||Granny Smith apples — diced|
|30 ml||red onion — finely chopped|
|15 ml||gruyère cheese — sliced|
|salt and freshly ground black pepper|
For the toasted sandwich, drizzle the seasoned steak with the olive oil. Heat a pan over high heat and fry the steak until lightly charred on each side, 2-3 mins.
Pull the pan off the heat, remove the meat and allow it to rest for 10 mins and slice into strips. Add the kale to the warm pan and set aside to wilt slightly. Season lightly.
Stir the cream cheese and mustard together and spread over each slice of sourdough bread. Add half of the cheese to two of the bread slices. Layer the kale and steak on top.
Finish it off with the remaining cheese and close each sandwich up with the remaining bread slices.
Toast the sandwiches in a flatbed toaster until golden and crisp, 2-3 mins. Alternatively, the sandwiches can also be fried in a splash of olive oil in a large pan over medium heat for 2-3 mins per side.
For the salsa, stir all of the ingredients together and season lightly.
Serve the sandwiches topped with the crisp tangy salsa.
TIP: For a meat-free alternative, replace the steak slices with sautéed Oyster mushrooms or fried aubergine rounds.