Steak Sandwiches with Fennel Slaw

Ingredients for Steak Sandwiches with Fennel Slaw

• 1 chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)

• 1 small fennel bulb, very thinly sliced, plus coarsely torn fronds

• 1/2 small red onion, very thinly sliced, rinsed

• 1/4 cup leftover coriander salsa verde (from Pan-Roasted Steak with Crispy Broccoli)

• 1/2 teaspoons kosher salt, plus more

• Freshly ground black pepper

• 1 sandwich-size piece focaccia, split lengthwise, toasted

• 60ml mayonnaise

Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.

Toss sliced fennel, red onion, salsa verde, 1/2 teaspoons salt, and 1 tablespoon fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.

Spread cut sides of focaccia with 2 tablespoons mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left—nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.