This is a slight twist on the modern classic steak baguette sandwich and serves 2
Minute steak and rocket on ciabatta sandwich
Print recipeIngredients
- 1 Fresh ciabatta loaf (or baguette)
- 10oz Rump Steak (300g)
- 2 sprigs Fresh rosmarry (pick the leaves off, discard stems)
- Extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 handful Rocket (or watercress)
- Ground black pepper and sea salt
- Juice of one lemon
Directions
| Step 1 | |
| Warm the ciabatta in an oven at 100 centigrade for 10 minutes | |
| Step 2 | |
| Season the steak with the salt, pepper and add the rosemary | |
| Step 3 | |
| Put a griddle pan on the hob on the highest heat | |
| Step 4 | |
| Cut the steak into 2 pieces, place the first piece between two pieces of cling film before tenderising to around 1 cm thick then do the same with the second piece of steak | |
| Step 5 | |
| Rub the steak with a little olive oil on each side, then, when the griddle is hot, sear each side for a minute each side for a rare/medium (longer for a more done steak) | |
| Step 6 | |
| When the steak is cooked, put on a plate to rest and squeeze over the lemon juice | |
| Step 7 | |
| Cut the ciabatta in half, drizzle the insides with a little olive oil and spread the mustard evenly over the insides of the bread of the bottom half of the sandwich | |
| Step 8 | |
| Add the steak with rocket on top to finish the sandwich | |
