Steak & Horseradish Sandwiches
Yields: 4 servings
2 x 300g (10½oz) best-quality rump steaks
2 sprigs of fresh thyme
1 ciabatta loaf
A small handful of jarred peppers
A couple of sprigs of fresh flat-leaf parsley
Horseradish sauce, to serve
A large handful of prewashed rocket, to serve
Put the steaks on a board. Sprinkle with salt and pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side.
Pound the steaks once or twice with your hands or a cleaver to flatten them a little, then put them into the screaming-hot griddle pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Wash your hands.
Put the ciabatta loaf into the bottom of the oven. Finely chop the peppers on a large clean board. Move the steaks to the board and drizzle with extra virgin olive oil.
Finely chop a few parsley leaves, mixing them in with the peppers and all the steak juices. Scrape the pepper mix to one side of the board. Slice up the steaks at an angle.
Get the ciabatta out of the oven and slice it open. Drizzle with extra virgin olive oil. Spread over the horseradish, then arrange the rocket leaves on one half. Lay the steak slices on top.
Mix and scrape the peppers and juices from the board and scatter over the meat, then fold together and take to the table.
Recipe and photo courtesy of Jamie Oliver, and http://www.dailymail.co.uk/