The ultimate steak sandwich

I’ve called this the ultimate steak sandwich but it’s more of a steak ‘bruschetta’: an Italian open sandwich, but regardless of the name you choose, it’s delicious.

I’ve teamed up with Mediterranean Delicacies to come up with some new and exciting recipes using their products – something that I am going to relish in doing as I do consider their products of the highest quality, their hummus changes my life a little every time I taste it.

But enough of that, without further ado:

The Ultimate steak sandwich with Mediterranean Delicacies basil mayonnaise

Ingredients: (makes 4)

2 200g rump steaks

salt and pepper

1 tub Mediterranean Delicacies Basil Mayonnaise  (190g)

I loaf ciabatta

1 clove garlic (cut in half)

extra virgin olive oil

Pea shoots/rocket to finish

Method: 

Making the perfect steak can be very easy when you know how and just as difficult if you don’t. To get a thick cut steak perfectly cooked to medium rare:

Place a non-stick pan on highest heat on your stove.

Season the steaks with salt and pepper.

Once the pan is smoking hot, place the rump into the pan and fry, with no oil (the juices from the steak will stop it from sticking and adding oil will simply make the pan smoke), for 2 ½ minutes on each side, turning only once. If you want the steak ‘medium’ then 3 ½ minutes on each side. Set aside on a board to rest for 5 minutes before slicing (this will ensure that the steak stays moist, if you slice it too soon after cooking most of the juices will run from the steak).

Toast 4 slices of ciabatta under the grill, then rub the cloves of garlic gently over the bread to impart a subtle garlic flavour.

Share the majority of the Medi Deli Basil Mayo between the four slices, retaining a little to drizzle over at the end.

Slice the meat into strips and lay over the mayonnaise.

Season with salt and pepper and spoon over a little more of the basil mayo. Dress with pea shoots or a little rocket and drizzle with olive oil.

Devour.

Caesar salad wraps

Anchovies, Marmite, Adam Sandler...all things you either really love or really hate, I personally loath Marmite and weird-voice man, but adore Anchovies. I forgot about them for a little while, but as I was fighting my way through the aisles of my local supermarket, stuck between a granny with dementia and a mother screaming at her screaming child, I noticed a lovely jar of anchovies staring straight at me...and just like that the craving hit. Caesar salad for lunch it had to be...I wasn't in the mood to make croutons so I opted for a wrap version instead. It's scrumptious and made the awful screaming-mum-and-child-granny-with-zimmer-frame-shopping-experience worthwhile.

Caesar salad wraps

Ingredients: (makes 2)
For the dressing:
4 tbsp mayo
1 tbsp red wine vinegar
2 anchovy fillets
pinch sugar
good grinding of pepper

2 cooked chicken breasts (I like to season mine with some salt and cayenne pepper, not traditional, but it adds a good kick)
baby cos lettuce leaves
parmesan
tortilla wraps

Method:
Place the dressing ingredients into a bowl and combine using a hand held mixer to blend the anchovy fillets into the dressing.
Warm the wraps in a frying pan.
Slice the chicken fillets into strips, and wash and dry the lettuce if needed.
Using a spoon, smear a little dressing over each wrap and top with lettuce and strips of chicken.
Finish with shavings of parmesan and a good drizzle of dressing.
Personally, I have mine with one or two more anchovy fillets and a little more black pepper but it's up to you...