Serves 2
Ingredients
- 2 small baguettes
- 1x 250g Scotch Beef sirloin or rib-eye steak
- sea salt & black pepper seasoning
- 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
Cooking Method
- 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 the Tongmaster sea salt and black pepper seasoning. Add in 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!
