Saturday minute steak sandwich

Saturday minute steak sandwich

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

The footie is on, boys, and the beers are flowing. So what do you need now? A steak sandwich oozing with mustard and ketchup. Toss a coin to see which one of you will rack up the sandwiches, or even better all get involved and try and get it done before kick-off.

Ingredients

Quantity Ingredient
4 ciabatta rolls
2 tablespoons olive oil
2 garlic cloves, halved
1 tablespoon vegetable oil
4 beef frying steaks
4 teaspoons mustard
4 tomatoes, sliced
100g lettuce leaves

Method

  1. Turn on the grill to high; if you don’t have one set the oven to 150°C. Slice open the rolls, drizzle them with olive oil and rub with the cut side of the garlic cloves.
  2. Set under the grill to crisp up for 5–6 minutes, turning half way through. Remove and set aside.
  3. Heat the vegetable oil in a frying pan, add the steaks, and cook on a high heat for 1–2 minutes on each side. Remove from the pan and leave to rest. They should still be pink in the middle.
  4. Spoon 1 teaspoon of mustard over each roll. Add the tomato slices and then the cooked steaks. Slice the steaks if you wish.
  5. Add the lettuce leaves, close up the rolls and eat immediately.

Optional extras:

  • It’s your sandwich so feel free to add ketchup, or to take out the mustard. This is just my take on a steak sandwich but I am very aware that it’s a personal thing.

Serving suggestions:

  • Devour with some chips and a beer.

Leftovers:

  • I don’t advise any leftover suggestions as you will have to eat it all – especially if you’re boys. Eat up!
Tags:
student cooking
easy
healthy
budget
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