Open Steak Sandwiches
This delicious open steak sandwich features a combination of beef steaks and griddled slices of granary bread topped with onion chutney or pickle and grated cheese. The steaks are seasoned and pan-fried or popped on the barbecue then arranged the bread and topped with fresh pea shoot leaves.
Based on a 2cm thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 2 lean rump, sirloin or rib-eye steaks
- 50g pea shoots or rocket leaves
- Juice of ½ small lemon
- 4 thick slices fresh granary or ciabatta bread
- 2 tablespoons rapeseed or olive oil
- 4 tablespoons onion chutney or pickle
- 50g grated good, vintage hard cheese, e.g. Cheddar
- Put the pea shoots or rocket in a large bowl, season and add the lemon juice. Cover and set aside.
- Heat a griddle pan over a high heat. Brush the bread slices with half the oil on both sides then griddle for 1 minute on each side. Transfer to a large plate, spread with the chutney and sprinkle with the cheese. Reduce the heat under the pan.
- Season the steaks and brush with the remaining oil on both sides and cook according to your preference. If preferred, cook the steaks on a prepared barbecue. Transfer to a warm plate and leave to rest for a few minutes.
- Slice the steaks on the diagonal, arrange on top of the bread and top with the pea shoots or rocket leaves.