Steak Ciabatta Sandwich with Zingy Tomato Relish

Beef, Mains

Ingredients (serves 2)

For the sandwich

  • 1 large or two small ciabattas (I use bake at home and bake it at the beginning).
  • 2 fillet steaks, at least 2cm thick
  • 4 garlic cloves, peeled
  • 2 sprigs of fresh thyme
  • Butter
  • 2tbsp mayonnaise
  • 2tsp whole grain mustard
  • Salt and pepper
  • Baby gem lettuce

For the relish

  • 1/2 a red onion, diced
  • 1/2 a red chilli, chopped
  • 200g mixed colour baby tomatoes, sliced in quarters
  • 1tsp of balsamic vinegar
  • A handful of fresh basil leaves, chopped

Method

  • Important steak prep: take your steaks out of the fridge and out of their packaging 30mins before starting to bring them to room temperature. Then drizzle with olive oil and season very generously with salt (not pepper!). Leave to rest.
  • We’ll make the chutney first, so get a large frying pan on a medium heat and heat some olive oil.
  • Add the onion and chilli and cook for 5mins until softened.
  • Add the tomatoes and season with salt and pepper. Cook for 6-8mins until the tomatoes have softened and collapsed.
  • Add the balsamic and stew slowly for another 6-8mins.
  • While it’s stewing, mix the mayonnaise and mustard in a small bowl or ramekin.
  • Remove from the  heat and stir in the fresh basil. Set aside.
  • Heat a pan that comfortably fits both steaks with space around them on a very high heat until the pan is smoking. Do not add oil.
  • Add the steaks to the pan, oil side down and then oil and salt the other side. Sear for 1 minute.
  • Turn the steaks over and set another 1 minute timer. After about 10 seconds, add a generous knob of butter, the garlic and thyme. Swirl around the pan and use a brush to cover the steaks in the flavour.
  • Take a second to heat your griddle pan on a medium-high heat while your timer is going.
  • Turn the steaks again for 30seconds-1 minute (continue brushing) and once more to the other side for 30seconds-1 minute. This will give you a medium-rare finish.
  • Leave the steaks to rest on a chopping board for 4-5mins, and while they rest, toast your ciabatta on the griddle.
  • To serve, spread a layer of the mayonnaise on the bottom of your ciabatta, then a layer of lettuce, followed by thinly sliced steak, and topped with the relish.