Steak sandwich with pineapple and chilli salsa
https://www.coop.co.uk/recipes/steak-sandwich-with-pineapple-and-chilli-salsa
Bring a Brazilian party vibe direct to your taste buds
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Feeds
8
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- 2 tbsp Co-op olive oil
- 1 tbsp cider vinegar
- Juice of 2 limes, zest of 1
- 3 cloves garlic, 2 crushed, 1 halved
- 2 tsp cumin
- 2 x 230g packs Co-op
- British sirloin steak
- 200g fresh pineapple chunks, finely diced
- 1 red chilli, finely chopped
- 1/2 red onion, finely diced
- 100g Co-op piccolo tomatoes, roughly chopped
- Handful fresh coriander, roughly chopped
- 8 slices Co-op sourdough loaf
- 30g Co-op watercress, rocket and spinach salad
Method
- Mix 1 tbsp oil with the vinegar, half the lime juice, the crushed garlic, cumin and paprika
- Toss the steaks in the marinade and leave for at least 30 mins, ideally a couple of hours
- Make the salsa by mixing the pineapple, chilli, onion, tomatoes, remaining lime juice and zest, and most of the coriander
- Set aside
- Drizzle the bread with the rest of the oil and grill until golden
- Rub with the cut sides of the remaining garlic
- Heat a griddle or frying pan over a medium heat and fry the steaks for 3-4 mins each side
- Leave to rest for 5 mins, then slice thickly
- Top the bread with salad, steak, then salsa and scatter over the remaining coriander to serve
