Turkish steak sandwich

Turkish steak sandwich

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the pleasure of The pub-style sandwiches is dirty - ditch the cutlery, grab a napkin and eat immediately.

The ingredient of Turkish steak sandwich

  1. 3 small red chillies, halved, seeded
  2. Olive oil spray
  3. Olive oil, drizzle
  4. 4 (about 250g each) beef porterhouse or fillet steaks, cut in half horizontally
  5. 1 loaf Turkish bread, cut cross into 4 pieces, split
  6. 1 baby lettuce, separate sheets
  7. 125g hummus

The instruction how to make Turkish steak sandwich

  1. Preheat the barbecue to high intensity. Place capsicum, skin-side up, on a baking sheet. Spray with oil. Cook under the grill for 8 to 10 minutes or until blackened and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes to cool slightly. Peel and discard the skin. Cut them into thin strips. Place in a bowl and drizzle with a little oil. Season with salt and pepper.
  2. meanwhile, heat a large frying pan or chargrill over medium-high heat. Spray with oil. Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with aluminum foil. Set aside for 5 minutes to rest.
  3. While the steaks are resting, place the bread on a baking sheet and cook under the grill for 1 to 2 minutes on each side or until golden brown.
  4. Divide the bread bases on serving plates. Top with the salad, steak, hummus, chilli and the rest of the bread.

Nutritions of Turkish steak sandwich

fatContent: 769.58 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 58 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 51 grams protein
sodiumContent:

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