The steak sandwich is re-invented in this hearty summer salad.


  • 100g sourdough bread, torn into 
3cm pieces
  • 250g tomato medley mix
  • 120g Swiss brown mushrooms, halved
  • 1 garlic clove, unpeeled
  • 1 leek, cut into 1cm 
thick rounds
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 500g beef Scotch fillet steak, trimmed
  • 1 tablespoon Weight Watchers Sour Cream
  • 3 teaspoons lemon juice
  • 1 teaspoon wholegrain mustard
  • 100g baby spinach & rocket mix
  • Baby cress, to serve


  1. Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Place bread on 1 prepared tray. Spray with olive oil. Season. Bake for 8-10 minutes until golden and crisp. Cool completely.
  2. Place tomato, mushroom and garlic on second lined tray. Spray well with oil. Season. Cook for 10-12 minutes or until tender. Squeeze garlic flesh into a small bowl. Mash with a fork. Set aside.
  3. Heat a large non-stick frying pan over medium heat. Spray with oil. Cook leek, turning, for 5 minutes or until golden. Combine vinegar, brown sugar and water in a small bowl. Pour over leek. Cook, turning, for 3 minutes or until caramelised.
  4. Heat a barbecue or a chargrill pan over medium-high heat. Spray steak with oil. Season. Cook,