Steak Sandwich

Steak Sandwich

© Stine Christiansen

Steak Sandwich

Steak Sandwich

© Stine Christiansen

Ingredients (Serves 4)

700
g
steak, e.g. rump or ribeye
6
tablespoon
olive oil, plus more for drizzling
2
tablespoon
coarse-grained French mustard
4
anchovies, drained
3
tablespoon
lemon juice
50
g
Parmesan cheese, finely grated
1
ciabatta bread, halved lengthwise
2
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. 

Tip

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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