Garlic bread steak sandwich
Serves 2
Easy
Prep:
Cook:
plus salting
Fire up the barbecue or heat a griddle pan to make this umami-rich treat for two. It's a great mash-up dish of classics – garlic bread and a steak sandwich
Skip to ingredients
Units:
- 50g buttersoftened
- 3-4 garlic clovesfinely grated
- small handful of parsleyfinely 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 ciabattaor 2 small ciabatta rolls, halved
- 1 large tomatosliced
- 2 handfuls of rocketor watercress
Nutrition: Per serving
- kcal804
- fat50g
- saturates20g
- carbs44g
- sugars6g
- fibre4g
- protein43g
- salt2g
Method
step 1
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.
step 2
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.
step 3
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.
