Who can refuse a steak sandwich? And this steak sandwich isn’t any ordinary sandwich either…its Vietnamese inspired and bursting with aromatic flavours.
Serves: 4
What You’ll Need:
- 4 Donald Russell Sirloin Steaks
- Salt and pepper
- 2 tbsp sunflower oil, plus enough to coat the steaks
- 2 tsp white wine vinegar
- 1 tsp brown sugar
- ¼ red chili, deseeded and finely chopped
- 1 shallot, sliced
- 4 sprigs fresh parsley leaves, chopped
- 40-60g fresh salad leaves, e.g. rocket, pea shoots and watercress
- 2 large ciabatta loaves, toasted, cut in half and opened lengthways
- ¼ cucumber, cut into ribbons
- 1 small carrot, peeled and cut into ribbons
- 4 sprigs fresh coriander leaves
Chili Lime Mayo
- 3 tbsp mayonnaise
- Zest of ¼ a lime
- Juice of ½ a lime
- 3 sprigs coriander, roughly chopped
- 3 sprigs parsley, roughly chopped
- 1 sprig mint, finely chopped
- ½ tsp finely chopped seedless chili
- Dash Worcestershire sauce
- Dash soy sauce
- Pinch salt
- Pinch sugar
- Mix everything together, and dunk!
What To Do:
- Allow the steaks to come to room temperature, pat them dry with kitchen paper and brush them all over with sunflower oil.
- Heat a large, heavy-bottomed frying pan or griddle over a high heat. Cook the steaks on one side for 1-2 minutes, turn and cook for a further 1-2 minutes, until nicely coloured on the outside but still rare inside.
- Season with salt and pepper and remove to rest in a warm place on a rack, covered with foil, for at least 5 minutes.
- Combine the oil, vinegar and sugar in a bowl. Add the chili, shallots, parsley, coriander, carrot and cucumber ribbons and salad leaves, toss to coat and season to taste. Slice the steaks diagonally against the grain into thin strips and mix with the dressed salad.
- To serve, arrange the steak and salad equally into the ciabatta loaves.
- Serve with chunky chips and some Chili Lime Mayo to dunk them in.
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