Ultimate Steak Sanga

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This recipe pre-dates my 5 Ingredients philosophy.

Ultimate Steak Sanga

From Stonesoup

This is another of Jamie Oliver’s great suggestions. If the sandwich is destined for a particularly hungry carnivore, you might like to increase the amount of steak and rpsemary but make sure you still bash it well so that it’s nice and tender.

Makes 1 girl sized sandwich
2 large fresh slices sourdough bread
75g rump steak
extra virgin olive oil
1 sprig rosemary, leaves picked
wholegrain mustard
dijon mustard
1/2 lemon, juice to taste
small handful wild baby rocket

1. Heat BBQ or char grill pan on highest setting. Place steak between 2 layers of plastic, top with rosemary leaves and bash with your fist or a meat mallet until flattened out to about 1/2cm thick. You want it to be thin as possible with a few holes in it so it cooks quickly and is very tender…nothing worse than having to wrestle a bight from you steak sandwich.

2. Season meat with s&p and drizzle over a generous pour of olive oil on both sides. Cook steak on the hot BBQ for approx 1min each size until charred and almost cooked. Place steak on a clean warm plate and drizzle with some more olive oil, a good squeeze of lemon juice and s&p. Allow to rest for a few minutes so the meat juices mix with the oil and lemon juice to make a super tasty sauce. Tear meat into bight sized pieces.

3. Spread one slice of bread with your choice of mustard (I use a blend of both) then pile on the steak. Top with rocket leaves then drizzle over the lovely lemony pan juices. Top with another slice of bread and serve immediately with a gutsy glass of shiraz.