Griddled steak sandwich with olive & caper butter

Griddled steak sandwich with olive & caper butter

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 1

A grown-up lunchbox favourite or simple supper for one. Serve with salad or homemade chips

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
839
protein
56g
carbs
80g
fat
35g
saturates
13g
fibre
5g
sugar
7g
salt
3.08g

Ingredients

  • 1 tbsp butter, softened
  • 2 pitted olives, any colour
  • 3 capers
  • pinch thyme leaves
  • 175g rump steaks, trimmed of any fat
  • 2 tsp olive oil
  • ½ ciabatta loaf
  • 2 little gem lettuces leaves

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Method

  1. Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.
  2. Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.
  3. Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.

Recipe from Good Food magazine, August 2011

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