Warm Scotch Beef Steak Sandwich
2 small baguettes
1 x 250g Scotch Beef sirloin or rib-eye steak
salt and pepper and garlic (optional)
4 tsp basil pesto
1/2 Romain lettuce, shredded
1 large tomato, thinly sliced
1 small red onion, peeled and thinly sliced as possible
2 gherkins, thinly sliced
Handful of cress
Mustard, to serve
- Warm and crisp up the baguettes in an oven preheated to 190C/170C fan/gas mark 5 for 5 minutes.
- Trim any excess fat from the steak and season with a little salt and pepper and rub with a cut clove of garlic if you wish. Preheat a griddle pan then sear the steak on each side for about 4 minutes or to your liking. Rest the steak for 5 minutes before slicing into thin strips
- Split the baguettes almost through and spread each top and bottom half with pesto, then a layer each of lettuce, tomato and onion, then steak slices, gherkin and cress and a final grind or two of black pepper and some mustard.
- Eat while warm and juicy.