Steak and Brie 'Sandwich' with Toasted Sweetcorn, Peas and Roasted Carrots

Pan-seared sirloin steak layered with melted Brie, served alongside roasted baby carrots and a vibrant sautéed sweetcorn and pea medley.

Dinner Main Course High Protein Gluten Free Steak Brie

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

88.4g

per serving

88.4 g total

Protein

72.8g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

White Wine Vinegar

Dairy

Brie

Meat

250

Sirloin Steak

Cut in half horizontally

NutsSeeds

Salt

To taste

Black Pepper

To taste

pinch

Chilli Flakes

Chives

Chopped

Parsley

Chopped

OilsFats

Olive Oil

For the steak

Olive Oil

For the vegetables

Vegetables

Baby Carrots

cob

Corn

Kernels removed

Peas

Fresh and shelled

Method

Preheat the oven to 180°C.

Rub olive oil onto the steak slices and season with salt and pepper.

Cook steak in a hot griddle pan for 2 minutes per side.

Layer Brie between the steak slices and roast in the oven for 6 minutes.

Sauté carrots in oil for 3 minutes before roasting them in the oven for 6 minutes.

Fry corn kernels in a separate pan for 4 minutes until coloured.

Stir in peas, chilli flakes, vinegar, and sugar.

Mix in two sliced roasted carrots and the fresh herbs.

Serve the steak sandwich on the corn mixture with remaining carrots on the side.