Steak sandwich

    35 min

    This bumper sandwich is made with half-size ciabatta loaves baked until warm and crusty, then split and packed with quick-fried, thinly sliced steak and salad for a healthy and filling meal. If you just need a fast supper for one, scale the recipe down and use one half-size ciabatta loaf and 85 g (3 oz) steak.

    4 people made this

    Serves: 4 

    • 4 ready-to-bake half ciabatta loaves, about 150 g (5½ oz) each
    • 12 thin slices flash-fry or sandwich steak, about 340 g (12 oz) in total
    • 2 tsp extra virgin olive oil
    • 3 tbsp black olive paste (tapenade)
    • 4 tomatoes, about 340 g (12 oz) in total, sliced
    • 45 g (1½ oz) rocket leaves
    • juice of 1/2 lemon
    • salt and pepper

    Prep:5min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:35min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Bake the ciabatta for 8–10 minutes or according to the packet instructions. Remove the bread from the oven and keep warm.
    2. Heat a ridged cast-iron grill pan or non-stick frying pan until hot. Season the steak with salt and pepper to taste. Brush the pan with the oil, then add the steak slices, in batches if necessary, and cook for 30 seconds on each side for rare, 1 minute on each side for medium to well-done.
    3. Quickly split each loaf in half lengthways. Spread the bottom halves with the olive paste. Cover with sliced tomatoes and top with the steak.
    4. Toss the rocket leaves with the lemon juice. Pile on top of the steak, then drizzle the pan juices over and top with the remaining bread halves. Serve immediately, with more rocket and sliced tomatoes.

    Some more ideas

    For a slightly different toasted sandwich, fry 2 thinly sliced red onions in 1 tbsp extra virgin olive oil for 5 minutes or until softened and just browned. Lift out of the pan with a draining spoon and set aside. Fry the steak. Split and toast 4 baguettines (short French sticks). Mix 2 tsp sun-dried tomato paste with 2 tbsp mayonnaise and spread over the bottom halves. Top with 55 g (2 oz) mixed salad leaves or watercress tossed with lemon juice and salt and pepper to taste, then add the steak. Drizzle with the pan juices and top with the remaining toasted bread halves. * Sliced and toasted focaccia, walnut bread or multigrain bread also make delicious sandwiches, as does toasted pitta bread or warmed flat Arab bread or flour tortillas (which are ideal to wrap around a filling). * Well-trimmed lean sirloin steaks can be used instead of thin steak slices. The steaks can be left whole or sliced diagonally. * Add extra flavour by frying the steak in a herb-flavoured oil or by mixing herbs with the rocket. Try torn fresh basil leaves or chopped fresh marjoram.

    Plus points

    Olives have a relatively high fat content compared with other fruit and vegetables, but most of it is the unsaturated type, which is believed to be the healthiest kind of fat to consume.* Beef is now far leaner than it used to be, and well-trimmed lean cuts such as rump steak can contain as little as 4.1% fat.

    Each serving provides

    B1, B6, B12, E, niacin * C, iron, zinc * A, B2, folate

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