Sandwich idea - quick and easy steak sandwich using ciabatta bread with mustard mayo.
Cooked correctly a good steak is something truly special. Or, forget the mayo and add cheese instead, for your very own cheesesteak recipe!
Oh yes, this is a thing of true deliciousness.
Personally, I'm a fan of rump steak over sirloin - why? Because it seems to have more flavour than sirloin.
A decent amount of fat around the edge is vital for cooking in a grill pan as it adds flavour and keeps the steak moist and tender.
Rump steak also happens to be cheaper than sirloin, so it's a win-win!
Medium rare is the way to go, although me being awkward I like my steak to be more on the rare side than medium if that makes sense, I know what I mean anyway!
Now, as a food blogger you might be expecting a recipe for mustard mayo and if so you're in the wrong place - this is simple, easy and quick.
No messing about with whisks here. I used ready-made mayo from Maille mayonnaise with a hint of Dijon mustard, and I am quite addicted to it.
Don’t buy it from my Amazon link as they are asking far too much for it! 😉
So, now you can see my steak sandwich is easy to make and nothing revolutionary as there will be thousands of similar recipes if you search for them.
Afterwards, you won't need to eat for a week - enjoy!
Steak sandwich filling ideas
fried onions as in this Jamie Oliver's next level steak sandwich recipemelted cheese goes well with a steak sandwich, you can use cheddar or blue cheese
salsa
lettuce
tomatoes
a dash of Frank's hot sauce
French fries or hand-cut chips - yes indeed, just add those to your steak sandwich!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Steak Sandwich Recipe
Ingredients
- Steak - enough to serve 2
- 2 x Ciabatta rolls
- Mustard Mayo
- Mushrooms
- Onions
- Tomatoes
Instructions
- Rub it all over with a little olive oil and season with black and a tiny amount of sea salt. Leave lightly covered with cling film for 30 minutes to allow the steak to come to room temperature before cooking.
- Heat a griddle pan (you can use a regular frying pan) if you don't have one. Bring the pan to a high heat. Remember only oil the steak and not the pan or you'll have a kitchen full of smoke.
- Put the steak on to cook. It's best to never cook more than two in the same pan at once as the temperature will drop causing the steak to stew rather than fry.
- Be sure to get good grill markings on your steak which should happen quickly if your pan is hot enough.
- For medium-rare steak
- Cook it for about 2 minutes before turning to cook the other side for a further 2 minutes. It's very near impossible to give exact times since everything depends on the thickness of your steak and how hot your pan is.
- For medium steak
- Cook as above for 2 and a half minutes on each side.
- Remove from the pan. Put the steak onto a warm plate cover it with a kitchen foil tent then leave for about 3 minutes before serving.
- Slice the steak and put it into warm ciabatta rolls previously generously spread with mustard mayo. For a meal fit for greedy folk like us and served with mushrooms, tomato, and a side of chips.
I've just finished a lunch made up of the leftover scraps from a Bento box food styling shoot. I feel most unsatisfied with my little bits of cheese and raw peppers. I want this steak sandwich RIGHT NOW!! Goodness... yum!
ReplyDeleteThis is pretty much my ideal sandwich. Especially if you added some avocado to it too!
ReplyDelete