Name: Griddled steak sandwich with olive & caper butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: British
Ingredients: 1 tbsp butter softened; 2 pitted olives any colour; 3 capers; pinch thyme leaves; 175g rump steak trimmed of any fat; 2 tsp olive oil; ½ ciabatta loaf; 2 little gem lettuces leaves

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Griddled steak sandwich with olive & caper butter

Griddled steak sandwich with olive & caper butter

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.1 ratingRate

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A grown-up lunchbox favourite or simple supper for one. Serve with salad or homemade chips

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Chunky chips with caramelised onion & garlic

A star rating of 4 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter

softened
2 pitted olives

any colour
3 capers
pinch thyme

leaves
175g rump steak

trimmed of any fat
2 tsp olive oil
½ ciabatta

loaf
2 little gem lettuces

leaves

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Nutrition: per serving

kcal839
fat35g
saturates13g
carbs80g
sugars7g
fibre5g
protein56g
salt3.08g

Method

step 1

Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.
step 2

Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.
step 3

Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.

Recipe from Good Food magazine, August 2011

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A star rating of 4 out of 5.1 rating

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