Ingredients
For the Pickled Onions
- ½ small red onion, very thinly sliced on a mandolin
- 4 tbsp rice wine vinegar
- 1 tsp caster sugar
For the Steaks
- 450 g Ribeye, or sirloin steaks, 2 x 1cm - 1.5cm thick steaks
- 1 tbsp cornflour
- 2 tsp Bovril
- 2 pinches salt & pepper to season the steak
- 2 tbsp oil
For the Baguette
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 long, crisp baguettes
- 4 sprigs of watercress
- 2 plum tomatoes, thinly sliced lengthways
Instructions
- Place the onions, vinegar and sugar into a bowl and leave for 20 minutes.
- If your steak is from a vac-pac, dry really well on kitchen paper.
- Season the steak with a little ground pepper, and add a thin layer of Bovril and dusting of salt.
- Dust with a little cornflour on both sides.
- Heat the oil and season the steaks well with salt and pepper.
- Heat the oil, add the steaks and cook for 2-3 minutes, flip over and cook for a further 1 minute, then rest depending on how you like your steak cooked.
- Meanwhile, mix the mayo and mustard together really well.
- Spread the mayo in the baguette on both cut sides.
- Add the steak and top with the watercress, sliced tomatoes and pickled onions.
- Serve.
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Nutrition Facts
My Steak Sandwich
Amount per Serving
Calories
1500
% Daily Value*
Fat
74
g
114
%
Saturated Fat
20
g
125
%
Trans Fat
0.1
g
Polyunsaturated Fat
22
g
Monounsaturated Fat
30
g
Cholesterol
149
mg
50
%
Sodium
2498
mg
109
%
Potassium
1249
mg
36
%
Carbohydrates
133
g
44
%
Fiber
7
g
29
%
Sugar
17
g
19
%
Protein
72
g
144
%
Vitamin A
637
IU
13
%
Vitamin C
11
mg
13
%
Calcium
305
mg
31
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
