This is a slight twist on the modern classic steak baguette sandwich and serves 2

Minute steak and rocket on ciabatta sandwich


  • 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


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