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Garlic bread steak sandwich

One garlic bread steak sandwich

Garlic bread steak sandwich

Name: Garlic bread steak sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 50g butter softened; 3-4 garlic cloves finely grated; small handful of parsley finely chopped; 2 tbsp mayonnaise; 1 tbsp Dijon mustard; 300g rump steak (if it comes in two pieces, that’s fine), salted (see tips); 1 tbsp olive oil; 1 large ciabatta or 2 small ciabatta rolls, halved; 1 large tomato sliced; 2 handfuls of rocket or watercress

Barney Desmazery

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

plus salting

A star rating of 4.9 out of 5.9 ratingsRate

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Fire up the barbecue or heat a griddle pan to make this umami-rich treat for two. It's a great mash-up dish of classics – garlic bread and a steak sandwich

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Ingredients

Nutrition

Units:

MetricUS

50g butter

softened
3-4 garlic cloves

finely grated
small handful of parsley

finely chopped
2 tbsp mayonnaise
1 tbsp Dijon mustard
300g rump steak

(if it comes in two pieces, that’s fine), salted (see tips)
1 tbsp olive oil
1 large ciabatta

or 2 small ciabatta rolls, halved
1 large tomato

sliced
2 handfuls of rocket

or watercress

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Nutrition: Per serving

kcal804
fat50g
saturates20g
carbs44g
sugars6g
fibre4g
protein43g
salt2g

Method

step 1

Beat the butter with the garlic, parsley and a good pinch of salt. Mix the mayo and mustard in a small bowl, season with black pepper and set both aside. Heat a griddle pan until smoking hot, or get a barbecue ready for direct cooking. Rub the steaks with the oil and season generously.
step 2

Cook the steaks for 2-3 mins on each side for medium-rare, depending on thickness, or a little longer if you prefer them more cooked. Transfer to a board and rest for 5 mins. Toast the ciabatta, cut-side down, on the griddle or barbecue until golden and lightly charred in places. As soon as it’s done, spread generously with the garlic butter so it melts.
step 3

Spread the bottom halves of the bread with the mustard mayo. Slice the steak, then pile it onto the bread with the tomato and rocket or watercress. Spoon over any steak juices from the board, top with the remaining garlic bread, press down gently and cut in half to serve.

Barney's tips

Choose the right steak

We’ve gone with rump for value and flavour but if your budget allows it, rib-eye or sirloin would also work well here. Rib-eye will give the most indulgent results due to the fat running through it.

Season early

Salt the steak at least 30 mins before cooking, or even the night before, so it seasons the meat all the way through.

Up the umami

Anchovies aren’t for everyone, but if you like them, they pair beautifully with steak. Mash one or two fillets into the garlic butter for a deeper savoury hit.

Recipe from Good Food magazine, August 2026

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A star rating of 4.9 out of 5.9 ratings

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