Watercress & pickled red onion steak sandwiches

Prep 20 mins | Cook 3 mins | Serves 4

2 cups watercress leaves
2 x 350g thick beef sirloin steaks
Olive oil, for brushing
4 slices sourdough
¼ cup aioli + extra to serve
2 vine-ripened tomatoes, sliced

Pickled red onions:
¼ cup apple cider vinegar
½ tsp sea salt
2 tbs caster sugar
2 medium red onions, very finely sliced

Step 1 To make pickled red onions, combine vinegar, salt and sugar in a bowl. Stir until sugar dissolves. Add onion and toss to combine. Set aside for 15 minutes.

Step 2 Plunge watercress sprigs into a bowl of iced water. Set aside.

Step 3 Heat a greased large non-stick frying pan over high heat. Brush steaks with olive oil and season with salt and pepper. Add to pan and cook for 5 minutes. Turn and cook for 2-3 minutes for medium or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

Step 4 Meanwhile, drain watercress and pat dry. Toast bread. Slice steaks. Place toast on a board and spread with aioli. Top with watercress, steak, tomatoes and pickled red onions. Serve with extra aioli if liked.

Good for you ... Watercress

A good source of vitamin C and with a 40g serve providing a whole day’s supply. Vitamin C contributes to the normal functioning of the body’s immune system.

A good source of beta carotene (converted to vitamin A in the body) and also folate, a B vitamin that is needed for normal growth of body cells and also for blood formation. Vitamin A is needed for normal vision.

Provides iron which contributes to normal cognitive function.

A source of vitamin E which helps protect cells from damage by free radicals.

Provides dietary fibre, which helps the normal functioning of the intestine.