Mexican steak sandwich

Ingredients:

160 g veal topside
1 thick slice of white bread (60 g)
15 g sour cream
25 g avocado
60 g cherry tomatoes
10 g red onions
A few leaves of fresh parsley
0.5 clove of garlic
15 g nachos chips

Nutrition values

Carbohydrates (gram): 42

Fat (gram): 11

Protein (gram): 44

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal topside

Difficulty: *

Cooking methods: frying

Calories (kCal): 445

Source: Chantal Recepten

Preparation

Remove the meat from the fridge and allow it to reach room temperature. Chop the cherry tomatoes into small segments, finely chop the onion and fresh parsley, and crush the garlic clove. Mix this together with some salt and pepper to make a tomato salsa. Thinly slice the avocado and toast the thick slice of white bread in the toaster.

Fry the veal on both sides (rare: 1-2 minutes per side | medium: 3-3.5 minutes per side) and wrap in tin foil so it can rest for a while. Spread sour cream on the toasted bread, arrange the avocado slices and top with the tomato salsa. Cut the meat into (thick) slices and place it on the tomato salsa. Optionally season with sea salt and pepper, and finally, sprinkle with the nachos chips.

ENJOY!

This recipe is made with Peter's Farm Rosé Better Life Veal.

« Back to the list Print