Ultimate Steak Sarnie


1 red onion, peeled and finely sliced
1 clove garlic, crushed
1 ciabatta
4 tsps olive oil
1 tsp Dijon mustard
2 tsps grated Parmesan
150g (5oz) Mozzarella, sliced
300g (11oz) rump steak, thinly sliced or frying steak
1 beef tomato, sliced


Place a frying pan over a high heat and add a teaspoon of olive oil. Fry the onion and garlic for two to three minutes until soft, but not browned – remove from the pan and keep warm; return the pan to the heat.

Slice the ciabatta loaf in half horizontally, then drizzle a little of the olive oil over each cut side.

Thinly spread the Dijon mustard on the cut side of the bottom half of the bread, then sprinkle both halves with the Parmesan.

Arrange the Mozzarella slices evenly on the cut side of the top half then place both pieces under a hot grill until the cheese has melted and the edges of the bread are golden brown.

Drizzle a little oil over the steaks and season well. Place them into the hot frying pan and cook for one to two minutes each side, depending on thickness, turning once or twice. Remove steaks from the pan and allow to rest for a few minutes. Meanwhile, return pan to heat, add more olive oil and gently fry the tomato slices to absorb some of the steak juices from the pan.

To serve – lay the steak on the bottom bread half. Top with the tomatoes and pour over any juices from the pan, then sprinkle over the onions. Top with the other half of the bread, cut in half and have half each.