Steak Sandwich

To make 1 Sandwich.

INGREDIENTS

Steak - 1 steak per sandwich (250g)

Baguette - half a baguette per sandwich

Rocket - 50g

Crispy Onions - 1 Tbsp

Mayonnaise - 2 Tbsp

Wholegrain Mustard - 3 Tsp

Dijon Mustard - 3 Tsp

Chives - small handful

Lemon - 1 lemon

Extra virgin Olive Oil - 2-3 Tbsp

INSTRUCTIONS

1. To start, add around 2 Tbsp of Mayo to a mixing bowl.

2. Add 2-3 Tsp of Dijon, and 2-3 Tsp of wholegrain Mustard*

*the mustard mayo is adjustable, there is no set recipe, you can use more or less mustard, depending on your taste

3. Mix the Mayo thoroughly.

4. Season the Mustard Mayo to taste, then, set aside ready to use.

5. Take the Baguette, cut it in half roughly, Cut it length ways, leaving a hinge, and remove a small amount of the bread from the centre to allow more room for the Steak.

6. Toast the inside of the Baguette under the grill, then set aside ready.

7. Add a frying pan to a high heat, add a dash of Oil.

8. Season the Steak generously with Salt and Pepper.

9. Lay the Steak into the Oil, and turn every 45 seconds until it has a nice caramelisation, and crust.

10. Turn down the heat, add Butter and baste the Steak for a minute*

*cook the steak however you like it, the best way is to use a heat probe, and remove the steak at 38 degrees C for rare, 44 for medium rare, 54 for medium, 58 for medium-well, and 70 for well done

11. Once out of the pan, allow the Steak to rest for 10 minutes, roughly.

12. While it rests, add the Rocket to a bowl, drizzle in Olive Oil, add a squeeze of Lemon Juice, and season.

13. Toss the Salad, and add a good handful to the Baguette.

14. Carve the Steak, lay the slices over the Rocket, and drizzle over any resting juices.

15. Add some of the Mustard Mayo.

16. Finely dice some Chives, scatter over the Baguette, along with a good pinch of the crispy Onion, and serve.

Enjoy.