Foodtube
By Jamie Oliver
Buddy’s simple steak sandwich
A classic combination
15 mins
Super easy
serves 2
About the recipe
Cooking the perfect steak is a great skill to learn, plus you get a tasty sarnie at the end of it to tuck into together. When searing a steak, you need a hot pan for ultimate success, so please keep an eye on your little helper with this one.
Recipe From
Ingredients
1 x 225g sirloin steak, trimmed of fat and sinew
sea salt
black pepper
olive oil
2 sprigs of fresh rosemary
2 slices of good bread
unsalted butter, for spreading
optional: jarred horseradish, mustard, tomato ketchup or brown sauce, for spreading
Method
- Put a non-stick frying pan on a high heat to heat up.
- Season the steak with a small pinch of sea salt and a pinch of black pepper, then rub into both sides. Drizzle with 1 tablespoon of olive oil and pat that all over, too.
- Strip the rosemary leaves off one of the stalks and finely chop them, using the cross chop method – it keeps your fingers out of the way. Rub the chopped rosemary into the steak.
- Carefully place the steak into the hot pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking. Use the remaining rosemary sprig to brush the oil from the pan over the steak as it cooks, adding loads of lovely flavour.
- At the same time, lightly butter the bread, going right to the corners, then spread over the condiment of your choice.
- Once cooked, move the steak to a board to rest for 2 minutes, and drizzle with a little more oil.
- Slice the steak into strips the same thickness as the bread, toss the strips in the resting juices, then line up on one slice of the bread.
- Wipe the other slice of bread through the remaining resting juices and sandwich the two slices together. Cut the sandwich in half and serve.
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