Wholemeal Bread with Sirloin Steak, Coriander Cream & Pistachios
Serves 2
1 bunch coriander
2 tbsp Greek yoghurt 150g cream cheese 2 sirloin steaks, around 300-400g in total
2 tbsp sunflower oil 60g salted pistachios 4 slices of wholemeal
bread
1 tbsp lemon thyme leaves Olive oil, for seasoning
To make coriander cream, chop the coriander coarsely. Purée finely with yoghurt and cream cheese. Season with salt and pepper; then season the steaks with salt and pepper.
Heat the oil in a pan and fry the steaks on a high heat for about 3 minutes on each side.
Remove and then leave to rest for 3 minutes wrapped in aluminium foil.
Meanwhile, shell the pistachios and chop them very coarsely.
Unwrap the steaks and cut into 1-2cm cubes.
Spread slices of bread with coriander cream. Top with steak cubes, pistachios and lemon thyme.
Season with salt, pepper and a few drops of olive oil.
Serve immediately.