Peppered steak sandwich with crunchy cos

Summer meals don't get much easier (or more delicious) than this! Baguettes are filled with barbecued pepper steak, crunchy cos and sharp dijonaise, making a sandwich that is perfect for a light dinner or picnic lunch.

By Sophie Gray
  • 15 mins preparation
  • Serves 6
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  • 1 tbsp peppercorns
  • 500 g rump steak, trimmed of fat
  • 1 tbsp oil
  • 2 cloves garlic, crushed
  • 1 baguette cut into 6, or 6 crusty rolls
  • 1 baby cos lettuce, leaves separated, rinsed
  • Salt, to season
  • 1/2 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream


  • 1
    Crush the peppercorns in a mortar and pestle or with a rolling pin.
  • 2
    Rub the steak on both sides with oil, then the crushed garlic. Sprinkle both sides with peppercorns. Place on a plate, then cover and refrigerate for at least 30 minutes, turning once.
  • 3
    Meanwhile make the Dijonaise (see below).
  • 4
    Heat a heavy-based frying pan or barbecue until very hot and add the steak. Cook on high for 1 minute either side, then reduce the temperature to low and cook for a further 3 minutes on each side (for medium rare).
  • 5
    Remove the steak from the pan and rest for 5 minutes. Toast bread lightly. Spread with Dijonaise, add several cos leaves and top with thinly sliced peppery beef. Season lightly with salt and serve.
  • 6
    Combine the mustards, mayonnaise and sour cream and set aside.


Baby cos is ideal in this recipe, as the spoon-shaped leaves trap the juices and it's robust enough to remain crisp. For a low-carb alternative, serve the peppered steak and Dijonaise as a salad, or between slices of grilled eggplant.