Quick and Easy Steak Sandwich Recipe
Cooked correctly, a good steak is something truly special.
Oh yes, this is a thing of true deliciousness. 😋
Personally, I'm a fan of rump steak over sirloin - why? Because it seems to have more flavour than sirloin.
A decent amount of fat around the edge is vital for cooking in a grill pan as it adds flavour and keeps the steak moist and tender.
Rump steak also happens to be cheaper than sirloin, so it's a win-win!
Medium rare is the way to go, although me being awkward, I like my steak to be more on the rare side than medium if that makes sense, I know what I mean anyway!
Now, as a food blogger, you might be expecting a recipe for mustard mayo; if so, you're in the wrong place - this is simple, easy and quick.
No messing about with whisks here. I used ready-made mayo from Maille mayonnaise with a hint of Dijon mustard, and I am quite addicted to it.
Don’t buy it from my Amazon link, as they are asking far too much for it! 😉 Or you can simply mix French's yellow mustard with your favourite mayonnaise.
So, now you can see my steak sandwich is easy to make and nothing revolutionary, as there will be thousands of similar recipes if you search for them.
Afterwards, you won't need to eat for a week - enjoy!
Steak sandwich filling ideas
- fried onions as in Jamie Oliver's next level steak sandwich recipe
- melted cheese goes well with a steak sandwich; you can use cheddar or blue cheese
- salsa
- lettuce
- fried tomatoes
- a dash of Frank's hot sauce
- French fries or hand-cut chips - yes indeed, just add those to your steak sandwich!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Ciabatta Steak Sandwich
Cooked correctly a good steak is something truly special. Easy, simple no fuss cooking is all that's needed.
Ingredients
- steak - enough to serve 2
- 2 x ciabatta rolls
- mustard mayo
- onions
- tomatoes
- mushrooms
Instructions
- Rub it all over with a little olive oil and season with black and a tiny amount of sea salt. Leave lightly covered with clingfilm for 30 minutes to allow the steak to come to room temperature before cooking.
- Slice the ciabatta and rub the cut side with a little oil. Heat a frying pan until it's HOT. Add the ciabatta, cut side down, until lightly golden. Remove and set aside.
- Bring the pan back to a high heat. Remember only oil the steak and not the pan, or you'll have a kitchen full of smoke!
- Put the steak on to cook. It's best to never cook more than two steaks in the same pan at once, as the temperature will drop, causing the steaks to stew rather than fry.
- Be sure to get good grill markings on your steak, which should happen quickly if your pan is hot enough.
- For medium-rare steak
- Cook it for about 2 minutes, then turn to cook the other side for a further 2 minutes. It's nearly impossible to give exact times, as everything depends on the thickness of your steak and how hot your pan is.
- For medium steak
- Cook as above for 2½ minutes on each side.
- Remove from the pan and put the steak onto a warm plate. Cover it with a kitchen foil tent, then leave for about 3 minutes before slicing and serving.
- Spread the ciabatta generously with mustard mayo (mix French's yellow mustard with mayonnaise) and add the steak.
- Serve with fried mushrooms and tomatoes with a side of fries.
I've just finished a lunch made up of the leftover scraps from a Bento box food styling shoot. I feel most unsatisfied with my little bits of cheese and raw peppers. I want this steak sandwich RIGHT NOW!! Goodness... yum!
ReplyDeleteThis is pretty much my ideal sandwich. Especially if you added some avocado to it too!
ReplyDelete