Steak sandwich recipe
Egg free, Nut free
- 600g rump steak
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 tablespoon fresh rosemary leaves
- sea salt and freshly ground black pepper
- juice of half a lemon
- 8 slices wholegrain bread
- horseradish cream (optional)
- 4 ripe tomatoes, thickly sliced
Place steak in a strong, clean plastic bag. Add oil, garlic, rosemary, salt and pepper and lemon to the bag.
Tie a knot in the bag, place on the bench and use a hammer fist (I do taekwondo, you know!
Make a fist, hold it vertical, use the bottom/little finger side) to bash the living daylights out of the steak.
There, now you have tender steak and are feeling much better.
Heat a non-stick frypan to high heat and cook the steak for about 3 minutes on each side (or as preferred).
Transfer to a plate, cover with foil and leave to rest while you assemble the sandwich.
Toast bread; spread four slices with horseradish cream, top with lettuce and tomatoes.
Trim fat off steak and cut into four pieces (to suit everyone’s appetites).
Place steak on top of tomatoes, drizzle with any juices and top with remaining toast.
- Bashing the steak with all the marinading ingredients makes for a lovely flavour once cooked. I use freezer bags and usually need two.
- This is also a great recipe for BBQ entertaining – maybe toast some panini, ciabatta or Turkish bread instead of ‘every-day-bread’.
- Omit the horseradish for the kiddies, but it adds a great flavour kick for the adults.
- I do need to acknowledge someone for this idea – saw it on tv years ago – just can’t remember which celebrity chef it was! Distinctly remember seeing the steak being pounded mercilessly…must have been Jamie. Anyway, this is my version.
- Recipe created by Melissa Hughes for Kidspot.