Ingredients

1 packet	Silver Fern Farms Flat Iron Steaks (Main)
1	Small carrot
1	Zucchini
2	Radishes
1 Tbsp	Extra virgin olive oil
1 tsp	Balsamic vinegar

Baguette

1	Baguette, cut in half lengthwise through the middle.
4	Cos lettuce leaves
½ cup	Plain yoghurt
3 Tbsp	Basil, finely chopped
1 dash	Lemon zest, and juice of one lemon
6	Cherry tomatoes, sliced in half
2 Tbsp	Chopped parsley

Directions

Preheat oven to 180°C.

Toss the steaks in olive oil. Season with salt and pepper.

Heat a frypan or barbecue and cook the steaks for 3 minutes each side. Transfer to a plate, cover and rest for 5 minutes. Slice each steak thinly.

Cut the carrot, zucchini and radishes into thin julienne slices. Toss with extra virgin olive oil and balsamic vinegar.

Place sliced banquette on an oven tray and toast lightly 4-5 minutes.

In bowl mix together the yoghurt, basil and lemon juice.

To assemble, place2-3 lettuce leaves on each baguette. Top with julienned vegetables and beef slices. Drizzle with yoghurt mixture and top with tomato halves.

Season with sea salt, freshly ground black pepper and chopped parsley.

Serve immediately