Description (Some HTML is OK)
This sandwich is great as both a main meal and as a quick lunch time snack. The key, like any good recipe is in it's ingredients...and most importantly the steak. Get the best you can and you won't be disappointed. Luckily we had one of the best butchers in London not far from where we lived. H.G. Walters stocks some of the best meat around and they've got a wonderful bunch of butchers. They'll cut just about anything you want, and they have a lot of pride in the work they do. If you've got the time, and you're in west London...swing by.
Makes 2 servings
- 2 x 115-150g/4-5oz sirloin/rump steak, 1cm/½in thick
- Mixed leaf salad
- Parmesan cheese (block)
- For the tomato salsa
- ½ red onion, peeled and finely sliced
- Splash of olive oil
- 1 clove garlic, diced
- 350g/12oz baby plum tomatoes
- Splash of balsamic vinegar
- To serve
- 4 thick slices of sourdough bread, or thick french loaf
Preparation (Some HTML is OK)
You'll need to start by making the salsa. Heat a splash of olive oil in frying pan. Add the onion, garlic. Cook until the onion is soft. Whilst it's cooking, slice your bread and set it aside, then slice 10 to 12 thin pieces of parmesan cheese and set that aside as well. Add the tomatoes and a splash of balsamic vinegar to your pan cook until the balsamic has reduced and your tomatoes have burst.
Season your steaks with salt and pepper on both sides and put it on the BBQ or Grill for 1 minute on each side. Pull them off the grill and set aside.
Putting together your sarnie:
Place some tomato salsa on the base of your bread and spread it around, then place your mixed salad on top of the salsa. Place the steak slices on top of the salad and place the pamesan on top of the steak. Spoon over the remaining salsa. Add the final slice of bread, and slice in half to serve.
Like most of the food I make, it's quick, tasty and a firm favorite in our house.