Pastrami-style steak & mustard mayo
- Preparation and cooking time
- Serves 2
- 2 tbsp mayonnaise
- 2 tsp English mustard
- 2 x 250g sirloin or ribeye steaks
- sunflower or vegetable oil, for drizzling
- 50g butter
- 150g sauerkraut
- STEP 1
Mix the mayo with the mustard and set aside. Season the steaks. Heat a drizzle of oil and the butter in a large frying pan over a high heat until sizzling and turning nut brown. Cook the steaks for 1-2 mins on one side, then turn and cook for another 1-2 mins. Turn again and continue this process for 6-7 mins total for rare, 8-9 mins for medium- rare and 10 mins for medium. Turning the steaks helps them cook evenly and build a uniform crust.
- STEP 2
When the steaks are cooked to your liking, transfer to a board and leave to rest. Meanwhile, cook the sauerkraut in the pan with the sticky steak juices for 3-4 mins until heated through and browned. Serve the steaks with the sauerkraut and the mustard mayo on the side, or spoon the sauerkraut over the steaks.