@dansfoodforthought: Steak and Egg Sandwich with Chimichurri 🍞🥩 Made with @Bakers Delight 🍞 Hi-Protein Low Carb Wholegrain Loaf. 12.1g protein per serve, 50% less carbs than their Traditional Wholemeal range, plus a serve contains 50% of your daily wholegrain target. INGREDIENTS Bakers Delight Hi-Protein Low Carb Wholegrain Loaf Your steak of choice (I’m using porterhouse) 1 egg Butter & Fresh thyme 1 garlic clove Salt Salad Rocket Radicchio Olive oil Salt Chimichurri 1 large bunch parsley finely chopped 1 garlic clove, minced 1 shallot, finely diced 1 tbsp red wine vinegar 1 tsp dried oregano ¼ tsp salt ¼ tsp cracked pepper ½ tsp chilli flakes ¼ cup extra virgin olive oil METHOD Mix together all chimichurri ingredients. Adjust the olive oil depending on how much parsley you’re using, you want it thick and spoonable, not too runny. Season your steak generously with salt, then cook in a hot pan to your liking. Add butter, thyme, and the garlic clove to the pan, then baste the steak on both sides until glossy and fragrant. Remove and allow to rest. Toast your slices of Bakers Delight Hi-Protein Low Carb Wholegrain loaf. Fry your egg to your liking. Slice the steak, then layer onto the toasted bread. Spoon over the chimichurri, then top with the fried egg. Dress the rocket and radicchio with a little olive oil and salt, then finish the sandwich with the salad and some freshly grated Parmigiano.

Dan Roberts

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Region: AU

Monday 01 June 2026 06:25:40 GMT