Open Steak Sandwich with Zucchini fries
Zucchini fries are a healthier alternative to potato chips but just as tasty. The grilled mushrooms and capsicum enhance the flavour of the dish and the coleslaw brings freshness and some crunch.
Nutrients
Per serving
Steps
Mix together the coleslaw with the yoghurt and lemon juice and season and put to one side
Spray a frying pan with oil and gently pan fry the mushrooms together with the garlic until just cooked and then sprinkle with the parsely and spring onions
Heat the oven to 200C
Gently mix the egg with 1 tbs of water in a small bowl
Place the panko breadcrumbs in a shallow small tray
Dip the zucchini batons first in the egg mix and then into the panko breadcrumbs and place on an oven tray lined with baking paper
Ensure that the zucchini batons are well spaced and lightly spray with the olive oil and bake for 20 - 20 minutes until golden
Heat the bbq and grill the capsicums and steak to your liking and put to one side
Drizzle the pita bread with the olive oil and grill on the bbq
Slice the steaks into slices and assemble all the remaining ingredients on a plate including the dips and zucchini fries
Ingredients
| 500g | Steaks trimmed |
| 400g | Mixed cabbage coleslaw (no dressing) |
| 200g | Button mushrooms halved |
| 400g | Zucchini cut into small batons |
| 2 | Capsicums sliced |
| 4 | Spring onions chopped |
| 2 | Garlic cloves chopped |
| 1/2 | Bunch parsley chopped |
| 50g | Panko breadcrumbs |
| 1 | Egg |
| 1 | Tbsp extra virgin olive oil |
| 2 | Tbsp plain low fat yoghurt |
| 1/2 | Lemon |
| 2 | Greek pita breads |
| 4 | Tbsp tzatziki dip |
| 4 | Tbsp hummus |
| 1 | Olive oil spray |
