Mexican cheese steak melt

Max Lowery, personal trainer and online health coach, has shared this delicious Mexican inspired steak sandwich recipe with us. It’s quick and easy to put together, and is packed with moreish flavours. Like us, Max is a big advocate of the power of grass-fed fats.

30 mins

2

Easy

• Field & Flower bavette steaks (400g)
• 1⁄2 red onion
• 1 medium tomato, diced
• 1⁄2 avocado
• 1 tablespoon lime juice
• 4 slices of Cheddar cheese
• 2 slices of sourdough bread, buttered on both sides knob of grass-fed butter
• Salt and freshly ground black pepper

1. Sprinkle the steaks with salt and pepper, then sear over a high heat for 2 minutes on each side, flipping every minute (for rare). Set aside.

2. Fry the onion with the tomato for 5–10 minutes until the onion is translucent and soft. Mash the avocado with salt, pepper and the lime juice.

3. For each sandwich, layer the steak, avocado, tomato and Cheddar on a slice of buttered sourdough. Top with the other slice.

4. Melt the butter in a frying pan over a high heat. Place each sandwich in the pan and put a baking tray, plate or anything flat on top of the sandwiches and weigh down with a few cans. Cook the sandwiches for 2 minutes on each side, being very careful when you flip them.