I love steak sandwiches done right. Make sure you get bread which is crusty but with a nice dough interior, which means you can pick it up in your hands to eat - the only way steak sandwiches were ever meant to be eaten!
- 2 (125g each) striploin or rib eye beef steaks
- sea salt and freshly ground black pepper
- 1 tblsp sunflower oil
- 2 small ciabattas (cut in half)
- 25 g rocket leaves
- 1/2 red onion (peeled and finely sliced)
- some aioli - a spoonful per sandwich will do
- Season the steaks generously with freshly ground black pepper.
- Heat the oil in a large frying pan over a high heat and fry the steaks for 2–3 minutes on each side.
- Transfer the steaks to a plate, cover with foil and allow them time to rest.
- Once rested, slice the steaks thinly, toss in the juices that have run off and season with salt.
- Assemble the sandwiches by spreading the aioli on the ciabatta halves, adding a little rocket, red onion, juicy steak slices and topping with the other ciabatta halves.
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.
More by Donal Skehan:
- Donal Skehan's Creme Brulee Doughnuts
- Butterscotch Pudding: One for the grown ups!
- Treacle Beef Ribs, Cheesy Polenta: Donal Skehan