Sirloin steak sandwiches with smoky relish

Sirloin steak sandwiches with smoky relish

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(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Homemade relish and mayo make this prime cut baguette extra special

Nutrition and extra info

Nutrition: per serving

  • kcal548
  • fat21g
  • saturates7g
  • carbs59g
  • sugars8g
  • fibre5g
  • protein32g
  • salt1.7g
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Ingredients

  • 1 red pepper
  • 1 red chilli
  • 1 red onion, thickly sliced
  • 1 large tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • juice ½ lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp extra-virgin olive oil
  • ¼ tsp cumin seeds

For the steaks

  • 3 garlic clove, crushed
  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp extra-virgin olive oil
  • 4 thyme sprigs, leaves stripped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 sirloin steak, about 200g/7oz each

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 1 French baguette, cut into 4
  • lettuce leaves and Tarragon & mustard mayonnaise (see 'goes well with', below), to serve

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

Method

  1. To make the relish, fire up the barbecue and, while it’s blazing, char the pepper and chilli. Put in a bowl and cover with cling film. Meanwhile, char the red onion and tomato. When cool enough to handle, peel the tomato, then peel and deseed the pepper and chilli (leave in the chilli seeds if you want to add some heat). Tip the charred veg into a food processor with the lime, oil and cumin seeds, then season and pulse a couple of times to keep it chunky, or leave the machine running to make a smooth relish.

  2. For the steaks, mash the garlic with the lime juice, olive oil and thyme, then spread over the meat. When the coals are ashen, cook the steaks for 4 mins on each side for medium-rare, adding or subtracting 1 min either way to cook to your liking. Leave to rest for 5 mins, then carve into thick slices. Put the steaks on a board with the baguette, lettuce, relish and Tarragon & mustard mayonnaise, and let everyone assemble their own sandwich.

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