Steak Sandwich with Fried Potatoes
with a Mustardy Rocket and Tomato Salad
.
Always refer to the product label for the most accurate ingredient and allergen information.
125 grams
Baby Plum Tomatoes
30 grams
Cheddar Cheese
(ContainsMilk)2 unit(s)
Ciabatta
(ContainsGluten, Soya)1 pot(s)
Dijon Mustard
(ContainsMustard)1 tbsp
Olive Oil for the dressing
1 sachet
Mayonnaise
(ContainsMustard, Egg)1 pack(s)
Pre-Cooked Diced Potato
4 steak
Beef Sizzler Steaks
40 grams
Rocket
40 grams
Original Onion Marmalade
a) Preheat your oven to 200°C.Heat a drizzle of oil in a large frying pan on high heat. b) Add the potatoes and fry, stirring occasionally, until golden brown, 7-8 mins. c) Season with plenty of salt and pepper. Meanwhile, halve the tomatoes. d) Coarsely grate the cheese. e) Halve the ciabattas like a sandwich.
a) Mix half the mustard with the olive oil (see ingredients for amount) in a large mixing bowl and season with salt and pepper. b) Mix the other half of the mustard with the mayonnaise and season with salt and pepper. c) Pop the potatoes on a baking tray with the halved ciabattas and pop in the oven for 2-3 mins.
a) Pop the frying pan back on heat, heat a drizzle of oil. b) Season the steaks with salt and pepper. Once hot, lay the steaks in the pan and brown for 45 seconds on each side, for medium rare. IMPORTANT: The steak is safe to eat when the outside is cooked. c) Meanwhile, pop the tomatoes and rocket into the bowl with the mustard dressing and toss together. d) Once cooked, pop the steaks on a board and thinly slice. Spread the onion marmalade over the base of the ciabattas, top with 2 steaks per person then add the mustard mayo. e) Top with the cheese, some of the salad and add the top of the ciabatta. Serve with the fried potatoes and any remaining salad alongside. Enjoy!