Gordon’s ultimate steak sandwiches 

Every Tuesday evening my daughter, Thabi, will prepare dinner.  This recipe, based on Gordon Ramsay’s steak sandwiches was an immediate hit with everybody. 

Everything just falls in place – from the taste and textures to the colours of the food.

SERVES:  4 

INGREDIENTS

Olive oil, for frying
rump steak
1 whole head of garlic, cut in half horizontally
thyme sprigs
butter
sea salt and freshly ground black pepper, to taste
gem lettuce, to serve

FOR THE SPICY TOMATO RELISH
olive oil, for frying
red onion, peeled and finely chopped
2 red chillies, deseeded and chopped
250g mixed cherry tomatoes, halved
1–2 tsp sherry vinegar, to taste
basil leaves

FOR THE MUSTARD MAYONNAISE
mayonnaise
wholegrain mustard

FOR THE TOASTED CIABATTA
slices of ciabatta, about 1.5cm thick
olive oil

METHOD

Prepare all our ingredients.  

Preheat the oven to 200°C.

Heat a large ovenproof frying pan until smoking hot and add a bit of oil.  Grind a generous amount of salt and pepper onto a board and roll the beef in the seasoning. Fry over a high heat for 1 minute on each side or lightly browned; remove from the pan.  Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of it. Add the butter, spooning it over the steak to baste.

Place the beef in the preheated oven and roast for 6-8 minutes until medium rare. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with the juices from the pan.

Meanwhile, make the relish. Heat the olive oil in a large frying pan, add the onion and chillies and fry over a medium heat for about 5 minutes until softened. Stir in the tomatoes;  season and cook for 6–8 minutes or until the tomatoes are beginning to collapse. Add the vinegar and stew down over a medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the basil and season well. Tip into a serving bowl and set aside.

Combine the ingredients for the mustard mayonnaise. Season, then spoon into a serving bowl and set aside.

To make the toast, heat a griddle pan until smoking hot. Drizzle the sliced ciabatta with the olive oil, season and then griddle for 1–2 minutes until golden on both sides. Repeat until all the bread is toasted and then place on a serving platter.

To serve, slice the beef, place on a platter and put on the table with the toast, mayonnaise, relish and lettuce leaves to be assembled by your guests.

WE CAN'T WAIT TO COOK WITH YOU!

GET COOKING

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