Steak And Roasted Veg Sandwich
This is a dinner that you can cook up in about 10-15 minutes and it's unbelievable! The flavour combos, deliciously juicy steak and med veg plus the homemade mayo is to die for! Don't sit there drooling... give it a go!
- 1 red pepper
- 1 yellow pepper
- 1/2 courgette
- 1 red onion
- 2 x 200g sirloin steaks
- 50 g pitted black olives
- 4 anchovy fillets
- 1 bunch of fresh parsley
- 1 egg
- 1/2 tsp dijon mustard
- 1/2 lemon
- 200 ml rapeseed oil
- 1 small bunch of fresh basil
- 1 fresh ciabbatta loaf
Chop The Veg
Deseed both peppers and chop into small bite-sized pieces.
Peel and roughly chunk up the red onion.
Cut the courgette to a similar size as the pepper pieces.
Sauté The Veg
Fry all of the chopped veg in a large frying pan with a shot of olive oil over a fairly high heat for 4-5 minutes then lower the heat and keep it warm.
Prep The Steak
Peel the garlic and use it to rub all over the steaks, then chop it up and add to the frying veg.
Heat up a cast iron griddle pan on the hob.
Cook The Steak
Season the steak with salt and pepper and grill to your personal preference… 2 minutes on each side is about right for ours.
Then leave to rest for 1 minute on a warm plate.
Make The Mayo
Separate the egg and dispose of the white, placing the yolk into a mixing bowl.
Whisk in a drop of lemon juice and the mustard with a pinch of salt and pepper.
Dribble the oil in slowly, whisking continually until you have a thick mayonnaise consistency.
Chop the basil as finely as possible and stir into the mayonnaise, or leave to scatter over the dish instead.
Add The Tapenade Bits
Hack up the olives and anchovy fillets into smaller pieces and add to the soften veg in the pan to warm though.
Chop the parsley and toss into the med veg with a pinch of salt and pepper and a little lemon juice.
Toast The Bread And Serve
Slice and toast the ciabatta in the griddle pan whilst the steak is resting.
Serve the rested steak alongside the chunky veg with a dollop of the basil aioli and crispy charred ciabatta.
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