Griddled Steak Sandwich With Olive & Caper Butter
Savor the tantalizing flavors of this succulent rump steak sandwich, where tender meat meets a zesty olive and caper-infused butter, nestled between a perfectly charred ciabatta loaf. With mouthwatering aromas wafting from the griddle, this dish is a harmonious blend of savory and herbaceous notes. A mouthwatering treat that's sure to satisfy your cravings and leave your taste buds singing with delight.
— Constant Cookbook
Ingredients
- 1 tbsp butter , softened
- 2 pitted olives , any colour
- 3 capers
- pinch thyme leaves
- 175g rump steaks , trimmed of any fat
- 2 tsp olive oil
- ½ ciabatta loaf
- 2 little gem lettuces leaves
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 839 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 56 grams protein
- Sodium Content: 3.08 milligram of sodium
Comments
No comments found.