Steak Sandwich

700

steak, e.g. rump or ribeye

tablespoon

olive oil, plus more for drizzling

tablespoon

coarse-grained French mustard

anchovies, drained

tablespoon

lemon juice

Parmesan cheese, finely grated

ciabatta bread, halved lengthwise

handful

rocket

1/2

small red onion, thinly sliced

salt

black pepper, freshly ground

Preparation:

Preheat the oven to 200°C.
Heat a heavy cast-iron pan over high heat and season the steak well with salt and pepper.
When the pan is good and hot, drizzle the steak with 1 tablespoon of the olive oil and sear in the hot pan. Brown the steak evenly for 2–3 minutes, turning once or twice.
Transfer to the oven and cook for about 10 minutes (for medium), turning several times.
Transfer the steak to a cutting board and let it rest at least 15 minutes (keep the pan to hand).
Meanwhile, combine the mustard, anchovies and lemon juice in a blender. With the motor running, stream in 5 tablespoons of olive oil, then gradually add the Parmesan.
Add 1 tablespoon cold water and blend until dressing is smooth and thick. Taste and season with salt and pepper.
Heat the pan again, drizzle with more olive oil and toast the ciabatta until golden brown and crisp on both sides.
Drizzle the ciabatta halves with a third of the dressing. Top with the rocket leaves and sliced onion and drizzle with half of the remaining dressing.
Slice steak thinly and add to the sandwich. Drizzle with the remaining dressing, then cut the sandwiches crosswise into pieces and serve.

Make it a double decker! The sandwich can also be served folded, cut into pieces – and is then also suitable for a picnic.

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