Low FODMAP Steak Sandwich and Potato Wedges Recipe

October 5, 2015 by

Friday nights used to be our takeaway night. After a long week at work, I never have any interest in cooking and really enjoy sitting down on the couch, watching tv, and eating food I haven’t cooked that didn’t create mess in my kitchen.

Since being on the FODMAP elimination diet, conventional takeaways aren’t really a possibility anymore. It’s too hard to control what’s in them, and plus, they have too many calories anyway.

This particular Friday I had a real hankering for pub food, but I didn’t want to spend a long time in the kitchen. I love a good steak sandwich, and they can come together pretty quickly and with a minimum of fuss.

To make the potato wedges

Cut 1 large potato (preferably a longish one) per person into 8 chunky wedges. Season with salt and pepper and drizzle over some olive oil. Throw them onto a baking tray and put into an oven at 180 degrees celcius for approximately 30 minutes.

To make the steak sandwich

  • 2 slices 100% spelt bread (I used a round shaped loaf so got nice oval slices)
  • 1 scotch fillet steak
  • Mayonnaise (check the label, the ones here in Australia are great as we don’t have high fructose corn syrup in them)
  • BBQ sauce (same as above, Fountain brand here is suitable)
  • Baby cos lettuce leaves
  • 2 slices cheddar cheese

Let the steak come nearly to room temperature if you have time. Place a sheet of Go-Between (that plastic sheeting you put between stuff in the freezer) over the steak and bash it out with a meat mallet to your desired thickness/size of your bread. I like it about 5mm thick. Season well with salt and pepper and pat with a bit of olive oil. Pre-heat a grill to high and put the steak on, cooking for about 2-3 minutes per side until cooked to your liking. While the steak is on, toast your bread.

Bring the sandwich together by coating one piece of the bread with mayo and the other with bbq sauce. Place the steak on top of the bbq sauce side, then the cheese, then the lettuce, then top with the mayo sided bread. Truly there is no need to add anything else as it’s a perfect blend of flavours just as it is.

Serve with the potato wedges and enjoy.

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