* Percent Daily Values are based on a 2000 calorie diet.
Steak sandwich
A decadent lunch for one – you deserve it.
Cook Time15 minutesmins
Course: Lunch
Cuisine: British
Servings: 1
Calories: 930kcal
Author: Janneke Vreugdenhil
Equipment
Small bowl
Cutting board
Griddle pan
Ingredients
1shallotsliced into rings
A small splash of red wine vinegar
1entrecote steak(around 150g)
1/4baguetteor a crusty bread roll
2tspDijon mustard
2tbspmayonnaise
1head little gemleaves separated
Salt and freshly ground pepperto season
Method
Preheat the oven to 200°C/400°F/Gas 6. Put the shallot rings into a small bowl, add the red wine vinegar and let it sit for 10 minutes.
In the meantime, place a griddle pan over a high heat until it’s very hot. Rub some salt into both sides of the entrecôte. Fry the meat for one to one and a half minutes on each side. Place it on a cutting board, grind over some pepper and let it rest for a bit.
Warm through the French bread or rolls in the hot oven (or slice them open and toast in the steak pan). Meanwhile, stir the mustard into the mayo in a little bowl, to taste. Slice the warmed bread in half lengthways, then spread both halves with a generous amount of the mustardy mayo and add some lettuce leaves.
Slice the entrecôte on the diagonal and arrange the slices in the sandwich. Squeeze as much liquid as you can out of the shallot rings and sprinkle them over the meat. Top with the other half of the bread, and dinner is served.