Читать книгу Solo Food: 72 recipes for you alone - Janneke Vreugdenhil - Страница 21

Good old steak sandwich

Preparation Time

15 minutes

1 shallot, sliced into rings

a small splash of red wine vinegar

1 entrecôte steak (around 150 g)

¹/₄ baguette or a crusty bread roll

1–2 tsp Dijon mustard

1¹/₂–2 tbsp mayonnaise

1 head Little Gem, leaves separated

salt and freshly ground pepper, to season

Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Put the shallot rings into a small bowl, add the red wine vinegar and let it sit for 10 minutes.

In the meantime, place a griddle pan over a high heat until it’s very hot. Rub some salt into both sides of the entrecôte. Fry the meat for 1–1¹/₂ minutes on each side. Place it on a cutting board, grind over some pepper and let it rest for a bit.

Warm through the baguette or bread roll in the hot oven (or slice it open and toast in the steak pan). Meanwhile, stir the mustard into the mayo in a little bowl, to taste. Slice the warmed bread in half lengthways, then spread both halves with a generous amount of the mustardy mayo and add some lettuce leaves.

Slice the entrecôte on the diagonal and arrange the slices in the sandwich. Squeeze as much liquid as you can out of the shallot rings and sprinkle them over the meat. Top with the other half of the bread, and dinner is served.