Rosemary Steak Sandwich
Sunflower Power!
Sunflower microgreens taste similar to sunflower seeds with a nutty under tone and a nice crunch. Sunflower microgreens are great in wraps, burgers, and sandwiches like the Rosemary Steak Sandwich below. We also enjoy snacking on them right out of the box! Sunflower microgreens are a source of complete plant protein, include all the essential amino acids and are high in many vitamins and minerals. Zinc which helps your immune system and metabolism function and vitamin B complex which benefits your energy levels, brain function, and cell metabolism. Vitamin B complex is also very beneficial during pregnancy. We love our sunflower microgreens and all the amazing nutrients they give your body!
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Rosemary Steak Sandwich
Rosemary Mayo
1 egg
1-2 cups(237ml-473ml) vegetable oil
3 cloves of garlic
4 mint leaves
5 sprigs of rosemary
Peal the garlic and remove the stems from the rosemary. Mince the garlic, rosemary, and mint and set aside. Crack the egg into a medium size bowl and whisk egg yolk and whites together. While still whisking very slowly add the oil in small batches until it reaches your desired consistency. If you add too much oil too fast your emulsification will break and you will have to start over. Alternatively you can use store bought mayo as you base. Once you have your mayo base add your minced garlic, mint, and rosemary. The extra will last in the fridge for 2-3 days in a sealed container.
Butter Basted Steak
2 Tbsp(1oz) unsalted butter
8 oz of your preferred cut of steak
1 sprig of rosemary
Heat up a medium size cast iron pan on medium high heat. Take a paper towel and pat dry your steak. When the pan is hot add your dried steak, move the steak around the pan with tongs to get even coloring. Sear the steak for 2-3 minutes on each side or until you have a nice dark coloring on the steak. Lower the heat to medium. Place the rosemary sprig on the steak and add the butter to the pan. Tilt the pan towards you and using a large spoon baste the steak with the butter for 1-2 minutes depending on the thickness of your steak and your preferred doneness. You may want to flip the steak while you are basting to evenly cook the steak on both sides. Remove the steak from the pan and place on a cutting board. Allow the steak to rest for 5 minutes. Once the steak has rested cut it into 1/4-1/2 inch slices.
Make the sandwich (2 servings)
Sunflower microgreens
Sourdough bread slices
Pickled onions
Rosemary mayo
Butter basted steak
Toast two pieces of bread. Spread a thin layer of rosemary mayo on one side of both pieces of toast. layer on the pickled onions and sunflower microgreens. Finish with 5 slices of the steak, top with the second piece of toast. Repeat for the second sandwich and enjoy!
