Grown up cheese and steak toastie

Food24
2 servings Prep: 25 mins, Cooking: 15 mins By Food24
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Ingredients (12)

for the toasted sandwich:
300 g rump steak
5 ml fresh chillies — 573
180 ml kale — shredded
80 ml cream cheese — at room temperature
30 ml wholegrain mustard
4 bread — sourdough slices
60 g gruyere cheese - sliced
For the salsa:
1/2 Granny Smith apples — diced
30 ml red onion — finely chopped
15 ml gruyère cheese — sliced
salt and freshly ground black pepper
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Method:

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.

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