Chargrilled steak & mushroom open sandwiches

SERVES 4 PREP 10 mins COOK 20 mins EASY

500g rump steak, trimmed

4 large flat mushrooms, stems trimmed

1 large sweet potato (300g), peeled and very thinly sliced

4-5 tbsp extra virgin olive oil

4 thick slices sourdough bread 80g rocket leaves, to serve dill pickles, halved, to serve (optional)

For the green tahini sauce

70g tahini

½ small bunch of mint, leaves picked ½ small bunch of coriander

2 lemons, juiced

1 garlic clove, crushed

To make the tahini sauce, put the tahini, mint, coriander, lemon juice, 4 tbsp water, the garlic and some seasoning in a blender and blitz until smooth.

Heat a large griddle pan or non-stick frying pan over a high heat. Drizzle the steak, mushrooms and sweet potato with 1-2 tbsp each of the oil to coat and sprinkle with seasoning. Cook the steak and mushrooms for 4 mins each side or until cooked to your liking. Leave the steak to rest for 5 mins, then slice.

While the steak is resting, cook the sweet potato for 1 min each side or until tender. Brush the bread with the remaining 1 tbsp oil and cook for 30 seconds each side or until well toasted.

Divide the toast between serving plates and put a mushroom on each slice. Stack with rocket and drizzle with the green tahini sauce. Top with the sliced steak and sweet potato. Sprinkle with seasoning and serve with pickles, if you like.

GOOD TO KNOW fibre • iron • 2 of 5-a-day PER SERVING 594 kcals • fat 24g • saturates 5g • carbs 52g • sugars 12g • fibre 7g • protein 40g • salt 1.3g