Steak and bean pesto sandwich

Sourdough steak sandwich with bean pesto recipe

This steak sandwich is ideal for a Saturday afternoon lunch or a midweek evening meal. You can customise your sandwich any way you like.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people


  • 4 x 130g thin-cut beef steaks
  • 3 tbsp fresh coriander, chopped
  • 25g parmesan, grated
  • 1⁄2 lemon, juiced
  • 2 garlic cloves, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 300g frozen broad beans
  • 8 slices sourdough
  • 1 tsp smoked paprika
  • 3 tbsp sunflower oil
  • 1 avocado, sliced


Brush each steak with a little sunflower oil and sprinkle with the smoked paprika.

Make the pesto by cooking the beans in boiling water for 5 minutes.

Drain the beans.

Reserve 2 tbsp of beans and coarsely blitz the rest with the olive oil, garlic, lemon juice, parmesan and coriander.

Heat a griddle pan. Brush the bread with the remaining sunflower oil and toast.

Cook the steaks for 2 minutes on each side until cooked through.

Spread 4 slices of the toast with pesto.

Slice the steak and pile on top with a few tomato halves.

Top with a second slice of bread.

Toss the rocket with the avocado and reserved beans; serve with the sandwiches.