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Steak & stilton bruschetta

Steak & stilton bruschetta

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

These open steak sandwiches are ready in a flash and make for a substantial and easy meal

Nutrition: per serving
NutrientUnit
kcal529
fat31g
saturates14g
carbs23g
sugars1g
fibre1g
protein42g
salt1.69g
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Ingredients

Method

  • STEP 1

    Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

  • STEP 2

    Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

  • STEP 3

    Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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