Name: The ultimate steak sandwich
Total time: 1800 s
Yield: 4
Ingredients: 15 gram butter; 1 white onion; 4 sprig thyme; 2 salt dry-aged sirloin steak; 1 tablespoon olive oil; to taste sea salt flakes; 4 ciabatta roll; 2 tablespoon truffle mayonnaise; 2 tablespoon flame roasted tomato chutney; 1 pack watercress

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 (15 mL) 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 (30 g) over the top halves and ½ tbsp tomato chutney (40 g) 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.

The ultimate steak sandwich

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