Steak and Caper Mayonnaise Sandwich







A recipe allowed in a diet.

Have some leftover steak from the last night's dinner? Use it to make this delicious sandwich for which we've pan-fried the bread roll in a bit butter and rubbed it with garlic, and made a thick caper mayonnaise sauce.

Nutritional Chart

Calories: 690 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 56 g
  • 41 g

Ingredients Needed for Steak and Caper Mayonnaise Sandwich

For the bread rolls:

2 bread rolls
1 tablespoon butter
1 garlic clove

For the caper-mayonnaise:

½ cup mayonnaise
1 ounce caper
1 teaspoon lime zest
1 tablespoon lime juice

For the steak:

3 tablespoons of vegetable oil
1 t-bone steak
1 tablespoon butter
1 garlic clove
1 rosemary sprig
1 sage sprig
2 pickled artichoke heartses

How to Make Steak and Caper Mayonnaise Sandwich

  1. Cut the bread rolls in half. Put the butter into a skillet over low heat. Place the lower, thicker half of each bread roll into the skillet with the inner part down, and coat with melted butter. Pan-fry the bread rolls.
  2. Cut the garlic clove in half and use it to rub the bread rolls halves.
  3. Add the mayonnaise to a small bowl, together with the capers, some lime zest, and lime juice. Mix them.
  4. Heat the vegetable oil in a skillet over medium heat. Cook the T-bone for 3-4 minutes on each side, until it develops a golden-brown crust.
  5. Remove it from heat, place the T-bone on the workspace, salt it and slice it.
  6. Add the butter to the same skillet over low heat to melt it, add the garlic clove, rosemary sprig and sage sprig. Stir and cook for 1-2 minutes.
  7. Make your sandwiches: spread the caper mayonnaise, add the sliced meat, pickled artichokes hearts, and top with sage and rosemary.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top