Steak Sarnie

wtorek, 28 stycznia 2014

Steak Sarnie

Time: 30 mins


  • 12 ounces chuck eye steak
  • 1 tablespoon fresh rosemary (about 2 sprigs with leaves picked off)
  • sea salt
  • fresh ground black pepper
  • 14 ounces ciabatta or 14 ounces baguette
  • 1 -2 tablespoon Dijon mustard
  • 1 cup arugula or 1 cup watercress
  • 1 lemon, juice of
  • 2 tablespoons extra virgin olive oil, to taste


  • 1 Place the ciabatta just to warm in the oven for a few minutes at 225 degrees.
  • 2 Hear a heavy skillet on the stove top.
  • 3 Slice the steak across in half, forming two thin steaks.
  • 4 Season your steak with salt and pepper and then sprinkle it with rosemary.
  • 5 Place the slices one at a time between two pieces of plastic wrap, or in a heavy plastic freezer bag.
  • 6 Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until about 1/2 inch thick.
  • 7 Rub with a little extra virgin olive oil and lemon juice.
  • 8 Place the steak onto hot pan and sear on each side for just under a minute.
  • 9 Let the meat rest on a plate while you cut your bread in half lengthways and drizzle it with olive oil on one side and spread mustard on the other.
  • 10 Fill half of the roll with greens, place the steak on top then drizzle over any juice from the meat.
  • 11 Slice and serve.

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