Flat-Iron Steak Open Baguette Sandwich

By Silver Fern Farms
Flat-Iron Steak Open Baguette Sandwich
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks
  • 2 Tbsp olive oil
  • 1 small carrot
  • 1 small courgette
  • 2 radishes
  • 1 Tbsp each: olive oil and balsamic vinegar
  • 1 medium-sized baguette, cut in half lengthwise through the middle 
  • 4 cos lettuce leaves 
  • 6 cherry tomatoes, sliced in half
  • 2 Tbsp finely chopped fresh parsley


  • ½ cup plain unsweetened yoghurt
  • 3 Tbsp finely chopped basil
  • 1 lemon, zest and juice 


Preheat the oven to 180°C. 

Cut the carrot, courgette and radishes into thin julienne slices. Toss with olive oil and balsamic vinegar. In a separate bowl, mix together the yoghurt, basil and lemon zest and juice to make the dressing.

Toss the steaks in olive oil. Season to taste. Heat a frypan or barbecue and cook the steaks for 3 minutes each side. Transfer to a plate, cover and rest for 5 minutes.

While the steaks are resting, place sliced baguette on an oven tray and toast lightly for 4-5 minutes.

To assemble, place 2-3 lettuce leaves on each baguette. Top with julienned vegetables and thin slices of the steak. Drizzle with yoghurt dressing and top with tomato halves.

Season with salt, pepper and parsley. Serve immediately. 

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