real-time-recipes

Steak Sandwich with Scamorza, Roast Red Pepper, Rocket

December 09

If you’re going to make an absolute classic like a steak sandwich, you need a proper piece of meat. The juicy bavette steak, perfectly charred onions, and smoky scamorza cheese meld together with the zing of mustard mayo and sweet-tangy roasted red peppers. Finish it off with a handful of peppery rocket for crunch and freshness. Quick, indulgent, and guaranteed to impress—this is comfort food at its finest!

Serves 2
30 mins

Method

1. Drizzle the bavette with oil, season with salt and pepper. Place a frying pan over a high heat and cook steak until medium rare (52°C), takes about 5-7 minutes.
2. Whilst the steak cooks, slice up your onions
3. Remove the steak from the pan and leave to rest on a plate then place the onions into the same pan and fry them for a few minutes. Season with salt, add the red wine vinegar, light brown sugar and cook, turning the heat down to low, until lovely, soft and caramelised.
4. Slice the ciabattas in half and drizzle with olive oil, season with salt and toast on a griddle pan. When they’re toasted, remove from the pan and rub all over with the garlic clove.
5. Mix together the mayonnaise, mustard and tabasco and set aside.
6. Add the butter to the onions and stir through then finish by pouring the resting juices from the steak over and stirring through.
7. Now, to assemble, thinly slice your roasted red peppers. Slice your steak against the grain. Spread the mustard mayo over the toasted ciabattas and top with the onions, steak, and sliced red peppers. Top with the scamorza then spread the lids with more of the mayo.
8. Place the sandwiches back onto the pan for a few minutes to melt the cheese, turning occasionally until the cheese is gloriously melted. Open the lids and add loads of rocket, a good drizzle of olive oil and some seasoning then serve straight away.

1 lb bavette steak

2 onions, thinly sliced

4 ciabatta rolls

1 tbsp red wine vinegar

1 tbsp light brown sugar

1 garlic clove, peeled

2/3 cup mayonnaise

1 tbsp Dijon mustard

A few dashes Tabasco sauce

2 tbsp butter

5 oz thin slices of smoked scamorza cheese (about 6-7 slices)

2 roasted red peppers (from a jar, drained and sliced)

Large handful of arugula

Olive oil

Sea salt and freshly ground black pepper

500g bavette steak

2 onions, thinly sliced

4 ciabatta

1 tbsp red wine vinegar

1 tbsp light brown sugar

1 garlic clove

150g mayonnaise

1 tbsp Dijon mustard

A few dashes tabasco

25g butter

150g thin slices of smoked scamorza

2 roasted red peppers, from a jar

Large handful of rocket