The ultimate steak sandwich

10 INGREDIENTS • 5 STEPS • 30MIN

The ultimate steak sandwich

Recipe
Indulge in this pull-out-all-the-stops sarnie that puts deliciously charred barbecued British beef centre stage – it’s a guaranteed crowd-pleaser.
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Indulge in this pull-out-all-the-stops sarnie that puts deliciously charred barbecued British beef centre stage – it’s a guaranteed crowd-pleaser.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
15 g
M&S Collection Farmhouse British butter
1
white onion, thinly sliced
4 sprigs
thyme, leaves picked
2
(240 g)
Collection British salt dry-aged sirloin steaks
1 tbsp
olive oil
to taste
sea salt flakes
4
M&S ciabatta rolls
2 tbsp
Collection truffle mayonnaise
2 tbsp
M&S flame roasted tomato chutney
1 pack
(80 g)
watercress

Nutrition per serving

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Calories
651kcal
Fat
28.0 g
Saturates
8.7 g
Sugars
6.0 g
Salt
853.5 mg
Love This Recipe?
Add to plan
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The ultimate steak sandwich
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat your barbecue to medium – the coals should be white.
step 2
Heat the butter (15 g) in a frying pan over a medium heat, add the onion (1) and a pinch of salt, then add the picked thyme leaves (4 sprigs). Cook for 10-15 minutes, stirring, until soft and caramelised. Set aside.
step 3
Remove the steaks (2) from the fridge 30 minutes before cooking to allow them to come up to room temperature. Rub the oil (1 tbsp) over the steaks and season generously with sea salt (to taste) when ready to cook.
step 4
Place the steaks on to the hot barbecue and cook for 2-3 minutes on each side, then set aside to rest for 3-4 minutes. Alternatively, cook for the same time in a frying or griddle pan over a medium heat.
step 5
Warm the ciabatta rolls (4) as per the pack instructions. Slice each in half and spread ½ tbsp truffle mayo (2 tbsp) over the top halves and ½ tbsp tomato chutney (2 tbsp) over the bases. Slice the steaks thinly and divide between the rolls, top with the caramelised onions and a generous handful of watercress (1 pack) to serve.
step 5 Warm the ciabatta rolls (4) as per the pack instructions. Slice each in half and spread ½ tbsp truffle mayo (2 tbsp) over the top halves and ½ tbsp tomato chutney (2 tbsp) over the bases. Slice the steaks thinly and divide between the rolls, top with the caramelised onions and a generous handful of watercress (1 pack) to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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