Steak sandwiches with fennel slaw for a tasty lunch

Ingredients for Steak sandwiches with fennel slaw

• 1 chilled leftover steak, sliced

• 1 small fennel bulb, very thinly sliced, plus coarsely torn fronds

• 70 g red onion, very thinly sliced, rinsed

• 60 ml leftover coriander salsa verde

• 2.5 ml kosher salt, plus more

• freshly ground black pepper

• 1 sandwich-size piece focaccia, split lengthwise, toasted

• 60 g mayonnaise

How to make Steak sandwiches with fennel slaw

1. Slice the steak against the grain into the thinnest strips possible; it is easier to do this when the steak is cold. Transfer the slices to a large bowl and allow them to sit at room temperature while you prepare the slaw. If time permits, slice the steak an hour before cooking to fully remove the chill.

2. In a large bowl, combine the sliced fennel, red onion, salsa verde, ½ tsp salt, and 1 tbsp fennel fronds. Season the slaw with a few grinds of black pepper and toss again to mix well.

3. Spread 2 tbsp mayonnaise on the cut sides of each focaccia. Transfer the focaccia to plates.

4. Divide the sliced steak between the pieces of bread and top each sandwich with a generous handful of slaw. (You may have some slaw left over—enjoy it as a snack or serve it on the side.)

5. Garnish the sandwiches with additional fennel fronds and a sprinkle of salt before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.