- 1 tbsp butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 pitted olive, any colour
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 3 caper
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- pinch thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 175g rump steak, trimmed of any fat
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ ciabatta loaf
- 2 little gem lettuce leaves
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
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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.
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.
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.