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Steak sandwich with pineapple and chilli salsa

Steak sandwich with pineapple and chilli salsa


Bring a Brazilian party vibe direct to your taste buds

  • Feeds 8 Feeds 8
  • Ready in 55 minutes

Each serving contains

  • Energy
    1205kj 288kcal
  • Fat
    Med 17%
  • Saturates
    Med 20%
  • Sugar
    Low 17%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 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


  1. Mix 1 tbsp oil with the vinegar, half the lime juice, the crushed garlic, cumin and paprika
  2. Toss the steaks in the marinade and leave for at least 30 mins, ideally a couple of hours
  3. Make the salsa by mixing the pineapple, chilli, onion, tomatoes, remaining lime juice and zest, and most of the coriander
  4. Set aside
  5. Drizzle the bread with the rest of the oil and grill until golden
  6. Rub with the cut sides of the remaining garlic
  7. Heat a griddle or frying pan over a medium heat and fry the steaks for 3-4 mins each side
  8. Leave to rest for 5 mins, then slice thickly
  9. Top the bread with salad, steak, then salsa and scatter over the remaining coriander to serve

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