Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 30 minutes
- 500g bavette steak
- 2 onions, thinly sliced
- 4 ciabatta
- 1 tbsp red wine vinegar
- 1 tbsp light brown sugar
- 1 garlic clove
- 150g mayonnaise
- 1 tbsp Dijon mustard
- A few dashes tabasco
- 25g butter
- 150g thin slices of smoked scamorza
- 2 roasted red peppers, from a jar
- Large handful of rocket
- Olive oil
- Sea salt and freshly ground black pepper
Method
- Drizzle the bavette with oil, season with salt and pepper. Place a frying pan over a high heat and cook steak until medium rare - 52 C - about 5-7 minutes.
- Whilst the steak cooks, slice up your onions
- Remove the steak from the pan and leave to rest on a plate then place the onions into the same pan and fry them for a few minutes. Season with salt and add the red wine vinegar and light brown sugar and cook, turning the heat down to low, until lovely, soft and caramelised.
- Slice the ciabattas in half and drizzle with olive oil, season with salt and toast on a griddle pan. When they're toasted, remove from the pan and rub all over with the garlic clove.
- Mix together the mayonnaise, mustard and hot sauce and set aside.
- Add the butter to the onions and stir through then finish by pouring the resting juices from the steak over and stirring through.
- Now, to assemble, thinly slice your roasted red peppers. Slice your steak against the grain.
- Spread the mustardy mayo over the toasted ciabattas and top with the onions, steak, and sliced red peppers. Top with the scamorza then spread the lids with more of the mayo.
- Place the sandwiches back onto the pan for a few minutes to melt the cheese, turning occasionally until the cheese is gloriously melted. Open the lids and add loads of rocket, a good drizzle of olive oil and some seasoning then serve straight away.
