MiNDFOOD (New Zealand)

Wholemeal Bread with Sirloin Steak, Coriander Cream & Pistachios

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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.

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