Garlic bread steak sandwich
1 large ciabattaor 2 small ciabatta rolls, halved
Ingredients · Servings 2
- 50g butter softened
- 3-4 garlic cloves finely grated
- small handful of parsley finely chopped
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 300g rump steak (if it comes in two pieces, that’s fine), salted (see tips)
- 1 tbsp olive oil
- 1 large ciabatta or 2 small ciabatta rolls, halved
- 1 large tomato sliced
- 2 handfuls of rocket or watercress
Method · 20 min
- Beat the butter with the garlic, parsley and a good pinch of salt. Mix the mayo and mustard in a small bowl, season with black pepper and set both aside. Heat a griddle pan until smoking hot, or get a barbecue ready for direct cooking. Rub the steaks with the oil and season generously.
- Cook the steaks for 2-3 mins on each side for medium-rare, depending on thickness, or a little longer if you prefer them more cooked. Transfer to a board and rest for 5 mins. Toast the ciabatta, cut-side down, on the griddle or barbecue until golden and lightly charred in places. As soon as it’s done, spread generously with the garlic butter so it melts.
- Spread the bottom halves of the bread with the mustard mayo. Slice the steak, then pile it onto the bread with the tomato and rocket or watercress. Spoon over any steak juices from the board, top with the remaining garlic bread, press down gently and cut in half to serve.
- kcal804
- fat50g
- saturates20g
- carbs44g
- sugars6g
- fibre4g
- protein43g
- salt2g
