Light Bites
British
BritishSteak Sandwich
A steak sandwich at three levels, from a quick frying-steak bap to a dry-aged ribeye ciabatta with caramelised onions and horseradish aioli. The tiers upgrade the cut, the bread and the trimmings.
Dairy-free
Nut-free
Better version
Seared sirloin in a toasted ciabatta with rocket, mustard mayo and balsamic onions.
Per serving£4.20
Total cost£8.40
Time30 min
Ingredients for 2
- Steak
- 300 g sirloin steak
- 1 tbsp olive oil
- Onions
- 2 red onions , sliced
- 1 tbsp balsamic vinegar
- To serve
- 2 ciabatta rolls
- 2 tbsp mayonnaise
- 1 tsp wholegrain mustard
- 1 handful rocket
- salt and pepper , to taste
Method
- Cook the onions slowly in a little oil, adding the balsamic to caramelise them.
- Season the sirloin well and sear in a hot pan for 2-3 minutes each side for medium-rare.
- Rest the steak for 5 minutes, then slice thinly against the grain.
- Mix the mayonnaise with the wholegrain mustard and toast the ciabatta.
- Spread the rolls with mustard mayo, then layer rocket, steak and balsamic onions.
- Close, press gently and cut in half.
Equipment
- frying pan
- griddle pan
The three ways, side by side
Budget
Thin frying steak in a soft white bap with fried onions and brown sauce.
Better
Seared sirloin in a toasted ciabatta with rocket, mustard mayo and balsamic onions.
Ultimate
Dry-aged ribeye on toasted sourdough ciabatta with confit onions and horseradish aioli.
