Warm Steak Sandwich
1 x 250g Ribeye steak
2 small baguettes
Salt, pepper and garlic (optional)
4tsp basil pesto
½ Romaine lettuce
1 large tomato, thinly sliced
1 small red onion, peeled and thinly sliced as possible
2 gherkins, thinly sliced
Handful of cress
Mustard to serve
1. Warm and crisp up the baguettes in an oven preheated to 190oC for 5 minutes.
2. Trim any excess fat from the steak and season with a little salt and pepper and rub with a cut clove of garlic if you wish. Preheat a griddle pan then sear the steak on each side for abou4 minutes before slicing into thin strips.
3. Split the baguettes almost through and spread each top and bottom half with pesto, then a layer each of lettuce, tomato and onion, then steak slices, gherkin and cress and a final grind or two of black pepper and some mustard.
Eat warm and juicy.