Steak Sandwich on a Plate

Rating: 5 Stars4 Stars3 Stars2 Stars1 Star (1 votes, average: 5.00 out of 5)

(Tried it? Add your own rating by hovering over the stars and clicking)

Preparation Time: 15 minutes | Cooking Time: 10 minutes | Freezable?: No

Treat yourself to a simple, tasty Friday night supper on a plate, a perfect end to the week. Prefer vegan or vegetarian options? – then try our amazing (yes it really is) Grilled Sourdough, Gruyere & Chilli Melt or a Vegan Toasted Club Sandwich

Ingredients
Method

Ingredients

Around a quarter of a romaine lettuce (or any lettuce you have to hand, lets not get too picky here!)
Either a sirloin or rump steak – whatever you preference and budget
2 small slices of rustic/sourdough bread
1 tomato chopped into chunks
½ small red onion – sliced
a small garlic clove – too much could overpower the sandwich
25g (1 oz) blue cheese
2 tbsp mustard dressing (or make your own)

Method

Mix the lettuce , onion, tomato & blue cheese together in a bowl and leave to one side
Heat a grill pan or griddle until its hot, season your steak with salt and pepper to taste,then cook for 2 minutes on each side until medium-rare – or cooked to the way you like.
Remove the steaks and put on a plate to rest for a few minutes, toast the bread on the grill pan until crisp on both sides and then rub well with the garlic to get your garlicky bread
Add the salad dressing to the salad, mix it up and serve with your steak sandwich. Tastes great

Recipe adapted for one from BBCgoodfood

Cooks Tip: Take your steak (or any meet for that matter) out of the fridge 20-30 minutes before you cook it. The closer your meat is to final eating temperature before you start, the more evenly it will cook

Quick & Easy Mustard Dressing

Mix ½ tablespoon of Dijon (French) mustard with 1 tablespoon of lemon juice (or 1 tablespoon of balsamic vinegar), season with salt & pepper, mix it up, give it a really good shake in a container with a lid on, add 2 tablespoons of virgin olive oil, shake and bob around the kitchen again and voila – quick and easy mustard dressing. Store any you don’t use in the fridge.