Griddled steak sandwich with olive & caper butter

Griddled steak sandwich with olive & caper butter

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Prep: 10 mins Cook: 10 mins


Serves 1
A grown-up lunchbox favourite or simple supper for one. Serve with salad or homemade chips

Nutrition and extra info

Nutrition: per serving

  • kcal839
  • fat35g
  • saturates13g
  • carbs80g
  • sugars7g
  • fibre5g
  • protein56g
  • salt3.08g
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  • 1 tbsp butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 pitted olives, any colour
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 3 capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ ciabatta loaf
  • 2 little gem lettuces leaves



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


  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.

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