What with all the nice weather we have been having James and I have been making an effort to have lighter, summery dinners, no easy feat when fish and poultry are excluded from the meal plan (James doesn't like them).
One of the meals I have been falling back on has been my variation on Jamie Oliver's Steak Sarnie. I am not usually a fan of sandwiches at all, his is pretty epic but we discovered that it can be made that little bit better with the addition of my favourite garlic mushrooms.
This is a bit of a luxe sandwich, no doubt about that, but if you want something really filling, a proper meal, but which isn't too hot or heavy for humid days this is a great one. Creamy mushrooms add depth to the meaty steak, while the peppery rocket and the fragrant peppers add a zing that cuts through and keeps things fresh. This is a bit of a party in your mouth kind of meal!
You will need:
1 Steak, thick cut. I used sirloin, but good rump will do.
1 Large ciabatta bread
2 handfuls of rocket
Roasted red peppers, either shop bought or home made (see this post for how I made mine)
1 Clove Garlic
2 Tbsp Creme Fresh
Handful fresh sprigs of thyme.
Olive Oil drizzle.
- Start by getting your mushrooms on the go. You need to set a small frying pan over a medium heat and melt a knob of butter with a drizzle of oil. Finely chop your garlic and toss it into the oil.
- Slice your mushrooms and put them in the pan, coat them with the oil/butter combo and then allow to slowly cook.
- Slice up your peppers if they aren't already and set aside. Time to prep your steak. Salt and pepper each side, drizzle with your olive oil and then sprinkle with a couple of sprigs of fresh thyme, stripped from the stems. Work the seasoning into the meat with your fingers.
- Get your grill pan ready, it needs to be very hot. Stir your mushrooms to keep an eye on them while the grill pan heats up. Grill your steak, I like mine rare so I only cook for a few minutes on each side, if you like it well done cook it for longer. Once done to your preference, place on a board and cover with foil to rest.
- Once your mushrooms are browned, turn the heat down to low and add your creme fresh. Stir gently and season with salt and pepper and let bubble for a couple more minutes.
- Turn on the grill in the oven, slice your ciabatta along the full length and toast the cut sides lightly under the grill. Once done, drizzle with olive oil and top with rocket.
- Time to slice up your steak, do this on a diagonal. Once sliced up mix with the sliced red peppers so that the juices mingle. Pile the peppers and steak on top of the rocket in the ciabatta. spread the mushrooms evenly over the top and pop your lid on your sandwich.
- Cut down the middle and share, we both only ever manage half each!
Let me know if you tried this, and let me know what your favourite sandwiches are!