Rump Steak Ciabatta Sandos
with Rosemary & Garlic Roast Potatoes and Salad
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Porchetta is a traditional Italian street food made with roast pork belly and loin stuffed with rosemary, garlic and chilli, then stuffed into crusty bread rolls. Here, we're using pork steaks and pan-frying them for a speedier take on this classic, but keeping all the flavour.
Ingredients
350 grams
Salad Potatoes
4 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
1 unit(s)
Lemon
1 unit(s)
Intense™ Tomato
250 grams
21 Day Aged British Rump Steaks
1 sachet(s)
Chilli Flakes
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes (no need to peel) and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
In the meantime, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Zest and cut the lemon into wedges. Cut the tomato into 1cm chunks.
In a large salad bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the mayonnaise (see pantry for amount) with half the mashed garlic and a squeeze of lemon juice. Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
In the last min of cooking, reduce the heat to medium and spinkle over the chilli flakes, lemon zest and half the rosemary. Turn the steaks to coat.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
When the potatoes have 2 mins remaining, scatter over the remaining mashed garlic and rosemary. Toss the potatoes to evenly coat.
Return the baking tray to the oven for the remaining time.
Meanwhile, halve the ciabatta. Pop the ciabatta into the oven to warm through, 2-3 mins.
Slice the pork steaks thinly.
When everything's ready, add the tomato and three quarters of the rocket to the bowl of lemon dressing. Toss together to evenly coat the leaves.
When everything's ready, spread the garlic mayonnaise over the ciabatta bases and lids.
Top the bases with the sliced steaks and drizzle with the honey (see pantry for amount).
Top with the remaining rocket, then sandwich shut with the ciabatta lids.
Serve the steak ciabattas with the roasted potatoes and rocket salad on the side.
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