Steak sandwich with horseradish and watercress
prep 5 MINS, COOK 10 MINS, Special equipment • ridged cast-iron grill pan or griddle
ServeS 1
Cook a 5½oz (150g) top round steak to perfection on a hot ridged cast-iron grill pan, and let rest. Cut 2 slices of fresh crusty bread, or halve and lightly toast
half a ciabatta.
Spread one slice of the bread or a ciabatta half with a dollop of creamed horseradish, then top with the steak and watercress, and some sliced fresh tomatoes. Season generously with sea salt and freshly ground black pepper. Place the other slice of bread or ciabatta half on top to make a sandwich, and serve immediately.
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