For all the banters out there, enjoy this recipe for a low carb Steak and Vegetable Sandwich
Olive oil spray
2 medium aubergines cut into thick slices lengthways
1 large red pepper, seeds removed and quartered
1 cup mushrooms, thinly sliced
4 x 120g beef steak (portion for females)
4 x 220g beef steak (portion for males)
1 x large onion, thinly sliced
100g baby rocket leaves
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Hot English mustard
Heat grill. Lightly spray aubergine and pepper with olive oil and cook on the grill until tender. At same time, cook mushrooms and onions until soft.
Lightly spray steaks with oil and cook on grill until done as desired, turning once during cooking.
Prepare rocket salad by adding rocket, oil and vinegar in a bowl. Toss to combine and set aside.
To serve, place a slice of aubergine on the plate. Top with pepper and steak. Spread a small amount of mustard on the steak and top with grilled onion and mushroom. Place another slice of aubergine on top of the stack and serve with rocket salad on the side.
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Recipe provided by Met-S Care Controlled Carb Cook book, available at Dis-chem stores countrywide. Visit www.metscare.com for more information.