Open steak sandwich
Ingredients
2 servings:
2 sirloin steaks
2 tbsp unsalted butter
2 spring onions
25 g fresh basil
1 tbsp sherry vinegar
1 tbsp dijon mustard
1 fresh chilli
80 g mixed salad leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
½ lemon
2 chunks of focaccia
Instructions
Step 1
Pat the steaks dry with kitchen paper, then lightly rub them with just enough vegetable oil to coat and leave them on a plate to come to room temperature. In the meantime, peel and smash the garlic cloves and finely slice the basil, chilli, and spring onions. Once everything is prepared, place a large pan over high heat and add a drizzle of oil to heat up.
Step 2
Season the steaks with a good amount of salt all over, then place into the hot pan. Use that back of a spatula to press the fillet down, and leave for 2 minutes without moving on one side - to get a beautiful golden crust. Flip the steak, add a big knob of butter and garlic, turn the heat to medium and cook on the other side for 90 seconds. Remove the steaks onto a plate and leave for 5 minutes to release its resting juices.
Step 3
Turn the pan to low heat and add sherry vinegar to de-glaze, mixing together all the delicious steaky charred bits. Add the basil, spring onions, chilli, fresh black pepper and a pinch of salt to the pan, then toss, turn the heat off and set the pan aside.
Step 4
Slice the focaccia or sourdough and toast it if needed. In a medium-sized bowl, mix the salad leaves with the extra virgin olive oil, a squeeze of lemon, and a pinch of salt. Then slice the rested steak and return it to the pan along with all the resting juices, coating the meat in the rich, flavourful sauce.
Step 5
Layer some mustard on every slice of bread, a handful of the lettuce, a pile of steak and pour over the steaky juices, sprinkle some flaky salt on the steaks, and finish with a drizzle of balsamic glaze.
