(4 to 6 portions, 20 minutes)

  • 8 slices bread of your choice
  • 60 ml soft butter
  • 45 ml olive oil
  • 8 minute steaks
  • 250 ml yoghurt
  • handful of fresh coriander, chopped
  • 15 ml thyme, chopped
  • salt and freshly ground black pepper
  • 100 g salad leaves of your choice
  • 2 tomatoes, sliced into rings

Butter bread on both sides. Heat a pan until very hot and fry bread on both sides until golden brown, about 3 minutes per side. Set aside. Heat olive oil in a medium-sized frying pan. Fry steaks for about 1 minute on each side, or longer if you prefer. Mix yoghurt, coriander and thyme. Season with salt and black pepper. Divide salad leaves between 4 slices of bread, followed by tomatoes. Place cooked steaks on top and spoon herb yoghurt over meat. Top with second slice of bread. Serve warm with fresh tomatoes and salad.