Open Steak Sandwiches

This delicious open steak sandwich features a combination of beef steaks and griddled slices of granary bread topped with onion chutney or pickle and grated cheese.  The steaks are seasoned and pan-fried or popped on the barbecue then arranged the bread and topped with fresh pea shoot leaves.

Prep Time: 20 mins

Cook Time: 8 minutes

Serves: 4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 lean rump, sirloin or rib-eye steaks
  • 50g pea shoots or rocket leaves
  • Juice of ½ small lemon
  • 4 thick slices fresh granary or ciabatta bread
  • 2 tablespoons rapeseed or olive oil
  • 4 tablespoons onion chutney or pickle
  • 50g grated good, vintage hard cheese, e.g. Cheddar

Method

  1. Put the pea shoots or rocket in a large bowl, season and add the lemon juice.  Cover and set aside.
  2. Heat a griddle pan over a high heat.  Brush the bread slices with half the oil on both sides then griddle for 1 minute on each side.  Transfer to a large plate, spread with the chutney and sprinkle with the cheese. Reduce the heat under the pan.
  3. Season the steaks and brush with the remaining oil on both sides and cook according to your preference.  If preferred, cook the steaks on a prepared barbecue.  Transfer to a warm plate and leave to rest for a few minutes.
  4. Slice the steaks on the diagonal, arrange on top of the bread and top with the pea shoots or rocket leaves.