Steak Sarnie Recipes

Steps:

• Place the ciabatta just to warm in the oven for a few minutes at 225 degrees.
• Hear a heavy skillet on the stove top.
• Slice the steak across in half, forming two thin steaks.
• Season your steak with salt and pepper and then sprinkle it with rosemary.
• Place the slices one at a time between two pieces of plastic wrap, or in a heavy plastic freezer bag.
• Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until about 1/2 inch thick.
• Rub with a little extra virgin olive oil and lemon juice.
• Place the steak onto hot pan and sear on each side for just under a minute.
• Let the meat rest on a plate while you cut your bread in half lengthways and drizzle it with olive oil on one side and spread mustard on the other.
• Fill half of the roll with greens, place the steak on top then drizzle over any juice from the meat.
• Slice and serve.

Steps:

• Put the onion in a bowl with the juice of 1 lime and set aside to pickle. Heat a griddle or frying pan. Smear the steaks with the chipotle paste and season. Mash the avocado with the lime zest and remaining juice, and a pinch of salt.
• Cook the steaks for 30 secs-1 min each side or until just cooked, then transfer to a plate, cover loosely with foil and set aside. Add the peppers to the pan and cook for 1-2 mins to warm through. To assemble the baguette, spread the mashed avocado over one side. Pile on the peppers, slice the steak and add to the baguette, along with any juices from the plate. Top with the pickled onions, lots of coriander and dollops of soured cream. Cut into 4 chunky sandwiches before serving.

Steps:

• Melt the butter in a frying pan over a medium heat and fry the onion with a pinch of salt for 15 mins until golden brown. Add the Worcestershire sauce and sugar, and fry for a further 5 mins, or until the onions are sticky and caramelised. Remove from the heat and set aside.
• Mix the stilton with the mayonnaise and season with freshly ground black pepper. Set aside.
• Season the steak on both sides. Heat a griddle pan over a high heat and cook the steak for 2-3 mins on each side (2 mins for rare or 3 mins for medium). Remove to a board, cover and leave to rest for 10 mins. Thinly slice the steak.
• Toast the sourdough slices, then spread with the blue cheese mixture. Top with the steak, caramelised onions, rocket and a grinding of black pepper, then serve two open-faced sandwiches per person.

Steps:

• Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
• Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
• For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
• Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
• Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.