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Prep Time: 00:10
Servings: 4
Cooking Time: 00:20
Ingredients
- 400g - rump steak
- 30ml - olive oil
- 200ml - salsa verde or pesto
- 4-6 - panini breads
- 2 - large, ripe tomatoes, sliced
- 250ml - mozzarella cheese, grated
- - oven-baked potato chips
Method
We love this easy weekend meal.
Brush the meat with olive oil and season with salt and pepper. Heat a heavy-bottomed frying pan and fry the steak at a high temperature until done to your taste. Allow to stand on a chopping board for 10 minutes, then slice finely.
Slice open the paninis and spread a generous layer of salsa verde on each side. Then fill with the tomatoes, meat and mozzarella, and grill both sides in a griddle pan, placing a heavy pan on top to weigh the panini down. Serve with oven-baked potato chips.
Slice open the paninis and spread a generous layer of salsa verde on each side. Then fill with the tomatoes, meat and mozzarella, and grill both sides in a griddle pan, placing a heavy pan on top to weigh the panini down. Serve with oven-baked potato chips.
