Steak sandwich with herb yoghurt

Deur Herman Lensing, SARIE KOS Lente 2010

Foto’s: Donna Lewis Galery

(4 to 6 portions, 20 minutes)

8 slices bread of your choice
60 ml soft butter
45 ml olive oil
8 minute steaks
250 ml yoghurt
handful of fresh coriander, chopped
15 ml thyme, chopped
salt and freshly ground black pepper
100 g salad leaves of your choice
2 tomatoes, sliced into rings

Butter bread on both sides. Heat a pan until very hot and fry bread on both sides until golden brown, about 3 minutes per side. Set aside. Heat olive oil in a medium-sized frying pan. Fry steaks for about 1 minute on each side, or longer if you prefer. Mix yoghurt, coriander and thyme. Season with salt and black pepper. Divide salad leaves between 4 slices of bread, followed by tomatoes. Place cooked steaks on top and spoon herb yoghurt over meat. Top with second slice of bread. Serve warm with fresh tomatoes and salad.

Assistent Melissa Pecoraro

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