Summertime Chipotle Steak Wedge
Anyone who might think that us Brits are a conservative bunch clearly hasn’t visited our little island during the summer.The first glints of sunlight break the clouds and suddenly a woollen-clad nation unites in spontaneous semi-nakedness. In celebration of this yearly ritual we knocked up tonight’s dinner with portability in mind. Throw it together, abandon your woollies and head for the garden!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Red Onion
1
Vine Tomatoes
1
Red Wine Vinegar
(Contains: Sulphites)
½
Chipotle Paste
2
Roaming Roosters Steak
2
Ciabatta
(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)
½
Baby Spinach
Utensils
Instructions
Preheat the oven to 180 degrees.
Chop your onion in half through the root, and slice each half into half moons. Slice your tomato very thin.
Heat a frying pan on medium-high heat with ½ tbsp of olive oil. Add the onions and red wine vinegar, together with ½ tsp of sugar if you have some. Fry the onions off for about 5-8 mins, then remove from the pan. Tip: You want the onions to caramelize, so turn your heat down if they start to turn brown.
Mix your chipotle paste with ½ tbsp of oil and ¼ tsp of salt. Rub the mixture over your steaks. Put your ciabattas in the oven for 4-6 mins or until slightly coloured on top.
Heat the (now empty) frying pan on high heat. Once hot, cook the steak for 1 minute per side or until cooked to your liking. Tip: We like our steaks medium, but if you prefer a more well done steak, cook it for a little longer. Remove the steaks from the pan and let them rest for about a minute.
Slice your steaks into thin strips and start assembling your sandwich. Slice your ciabatta in half, place some spinach on the bottom followed by the sliced tomatoes. Add the sliced steak, caramelized onions and top with the other half of the ciabatta.
Serve your remaining spinach on the side with ½ tbsp of olive oil, a pinch of salt and a few grinds of pepper. Tip: If you have some lemon, you can also add a drizzle of lemon juice. Tip: We kept our remaining spinach plain to balance out the spicy steak. Enjoy!
