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Steak sarnie
With crunchy winter slaw
45 mins
Not Too Tricky
serves 2
About the recipe
Juicy steak takes centre stage in this epic sandwich. Add soft ciabatta rolls and a crunchy winter slaw, and you’ve got a total treat of a dish! Make like Buddy and try them for a special lunch or tea.
Ingredients
1 x 225g higher-welfare sirloin steak, trimmed of fat and sinew
olive oil
1 sprig of rosemary
2 small ciabatta rolls
unsalted butter, for spreading
creamed horseradish, mustard, tomato ketchup or brown sauce, to serve
WINTER SLAW
1 carrot
1 small parsnip
½ a small red onion
150g white cabbage
1 small eating apple
½ a lemon
75g natural yoghurt
1 tablespoon wholegrain mustard
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child.
Method
Juicy steak takes centre stage in this epic sandwich. Add soft ciabatta rolls and a crunchy winter slaw, and you’ve got a total treat of a dish! Make like Buddy and try them for a special lunch or tea.
Season the steak with a pinch of sea salt and black pepper and drizzle with 1 tablespoon of olive oil, then rub all over. Strip off and finely chop the rosemary leaves, then pat them on to the steak.
For the slaw, scrub and coarsely grate the carrot and parsnip, and peel and very finely slice the onion, then scrape into a mixing bowl.
Remove any tatty outer leaves from the cabbage, then very finely slice into thin strips and add to the bowl.
Coarsely grate the apple, discarding the stalk and seeds, then add to the bowl. Finely grate in the lemon zest and squeeze in the juice, then add the yoghurt and mustard, and mix well.
Put a non-stick frying pan on a high heat. Once hot, carefully place the steak in the pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking, then remove to a board to rest.
Halve the ciabatta rolls – you can leave them as is or toast them alongside the steak in the pan. Lightly butter the ciabatta, then spread over the condiment of your choice.
Drizzle the steak lightly with olive oil and slice into strips, then toss in the resting juices and divide between the bottoms of the ciabatta.
Wipe the tops of the ciabatta through the remaining resting juices, sandwich together and cut in half. Serve with the slaw on the side, or stuff some into the sandwich, if you prefer.
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