Name: Steak sandwich with horseradish mayo
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 small pieces steak (either fillet or porterhouse, about 600g); 3 clove garlic, 2 finely sliced and 1 cut in half; olive oil; 6 ciabatta rolls, sliced in half; 1 large bunch watercress; Horseradish mayo; 1 egg; 1 teaspoon sugar; 1 teaspoon salt; pepper; juice and rind 2 lemons; 1 cup canola oil; 2 tablespoon horseradish

Steak sandwich with horseradish mayo

Perfectly cooked steak, spicy watercress, mayo with a kick all inside a soft, fresh ciabatta bun – who could ask for more in a sandwich?

Ingredients

6 small pieces steak (either fillet or porterhouse, about 600g)

3 clove garlic, 2 finely sliced and 1 cut in half

olive oil

6 ciabatta rolls, sliced in half

1 large bunch watercress

Horseradish mayo

1 egg

1 teaspoon sugar

1 teaspoon salt

pepper

juice and rind 2 lemons

1 cup canola oil

2 tablespoon horseradish

Method

1.Place the steak between plastic wrap and flatten with a meat mallet.

2.Season steak with salt, pepper, finely sliced garlic and a little olive oil.

3.Heat a heavy-based frying pan, then cook steak for 1 minute on each side. Set aside on a plate to rest.

4.Brush cut surfaces of rolls with olive oil, toast under the grill, then rub with cut side of the remaining garlic clove. Spread a generous amount of horseradish mayo on the bottom half of each roll. Top with a piece of steak and then some watercress. Cover with the top half of the roll and serve.

5.To make the horseradish mayo, in a blender, whiz all ingredients except the oil and horseradish until well mixed. With the motor running, slowly add the oil in a thin stream, until the mayo thickens. Stir in the horseradish.

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Ingredients

Method

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