Meat mains
Steak ciabatta with watercress and garlic
There are sandwiches and sandwiches, and this one is on the luxurious, whole-meal end of the scale. If you're feeling lazy, a coating of mayonnaise on one side and Dijon mustard on the other is much better than ok, but making herb butter in advance raises the gastronomic bar.
Cook's notes
As with most frying steak recipes it is best to cut the beef into 2.5cm strips and tap them out with a rolling pin to an even thickness of about 4mm. It reduces the chances of getting a dollop of melted butter down your shirt front.
Ingredients
- 50g warm butter
- squeeze of lemon juice
- 2 tbsp parsley, chopped
- ½ garlic clove, crushed to a paste with a sprinkle of sea salt
- 1 tsp Dijon mustard
- 2 split ciabatta or french baguette
- 350g frying steak
- bunch watercress
- salt and pepper
Method
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Step 1
Mash the butter, lemon juice, parsley, garlic and mustard together with a fork. Put the steak on a chopping board, then season and brush both sides with a little olive oil.
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Step 2
Heat a griddle pan to a moderate heat and warm the bread (a slight crunch isn't a bad thing).
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Step 3
Quickly griddle the steaks and spread the warm bread with the herb butter. Surplus butter can be melted on the steaks in the pan.
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Step 4
Lay out the bread, put the steaks on one half and pour the butter and juices on top.
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Step 5
Add the watercress and second half of bread, press lightly and eat immediately.
