First posted: Feb 19, 2014

Calorie-Conscious Steak Sandwiches


Calorie-conscious, aka LCHF. LCHF you say? What foodie code is this? It simply means Low-Carb, High-Fat, and although this isn’t strictly an official ‘Banting’ meal (you can read more about the latest healthy eating phenomenon to hit South Africa via some of my recent articles and #banting recipes for, it checks a lot of boxes in terms of being calorie-conscious but still packed full of flavour.

It’s perfect easy entertaining food too, just a little more snazzy and interesting than your average weeknight meal. And obviously, you can swop out the caramelised onions for a different topping such as quick home-made guacamole, or a spicy tomato relish or a crumbly gorgonzola cheese.



Cooks in:        Serves:2

For the chickpea salad
  • 1/2 tin chickpeas, drained
  • 1/3 regular English cucumber, roughly chopped
  • About 8 cherry or rosa tomatoes, halved
  • 2 sticks celery, chopped
  • 1 round feta, roughly crumbled
  • A few sprigs of fresh basil, parsley and mint leaves
  • 1 cob of sweet corn, roasted on the grill along with the steak
  • Salt and pepper to taste
Honey-mustard dressing
  • 1 tsp dijon mustard
  • Juice of 1 lemon
  • 1 Tbsp honey
  • Pinch of salt
  • Mix well and adjust to taste
For the steak sandwiches
  • 250g steak of your choice
  • 1 ciabatta roll, halved (or 2 slices health bread or rye bread) (one slice each)
  • 2 tsp dijon mustard
  • 2 Tbsp caramelised onion marmalade
  • Fresh basil or rocket leaves to serve

What to do

1. Prepare your chickpea salad by mixing all of the ingredients together, except the corn, season with salt and pepper and set aside until serving.

2. Prepare your salad dressing and use to dress the salad just before serving.

3. For the steak sandwiches, pre-heat a char-grill pan or prepare your braai/bbq. Season the meat well with salt and pepper and cook to your liking. At the same time, roast the corn and toast the cut-side of your rolls, or both sides of your bread. When the corn is beautifully golden and blistered, slice off the kernels with a sharp knife and add these to the salad.

4. Remove the meat from the heat and allow to rest for at least 5 minutes before slicing into thin slivers. To assemble the open steak sandwiches, place the bread slices onto a plate, spread with a little dijon mustard, top with a spoonful of caramelized onions and then slivers of steak. Season with a little more salt and pepper, top with fresh basil or rocket leaves and serve immediately alongside the chickpea salad.

Photo by Warren Heath.

Share this recipe

Find other recipes