This twist on the classic steak sandwich is easy to prepare and will certainly impress.
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Serves: 4 people
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1 pinch Black Pepper
4 small Ciabatta Bread Rolls
or similar, sliced in half horizontally
4 tbsp Mayonnaise
1 tbsp Olive Oil
1 pinch Salt
1 tsp SuperValu Dried Thyme
4 - SuperValu Fresh Irish Striploin Steaks
150 g SuperValu Mixed Salad Leaves
500 g SuperValu Semi Sundried Tomatoes
8 tbsp SuperValu Signature Tastes Balsamic Vinegar
- Preheat the barbecue to a medium heat.
- Lightly brush the steaks with the olive oil. Place the balsamic vinegar, thyme and some salt and freshly ground black pepper on a plate. Gently press the steaks into the vinegar mixer to lightly coat them.
- Place the steaks on the barbecue and cook for 4 to 5 minutes on each side for medium. Remove from the barbecue, cover and allow to rest.
- Place the sliced ciabattas on the barbecue, cut side down, to lightly toast them. Spread a little mayonnaise onto the base of each ciabatta. Layer with some salad leaves and sun-dried tomatoes, then add the steak. Top with some SuperValu Signature Tastes red onion marmalade and serve.