Kevin Dundon's steak sandwich is perfect for a quick supper or lunch.
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Serves: 2 people
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2 - Bay Leaves
6 - Black Peppercorns
1 bulb Garlic
200 ml Olive Oil
225 g SuperValu Fresh Irish Striploin Steaks
4 stem SuperValu Fresh Rosemary
For the garlic butter:
225 g Butter
3 cloves Garlic
2 dstspn SuperValu Fresh Chives
2 - SuperValu Bread Rolls
1. Cut the steaks into desired portions-try not to cut them too thick
2. Lay them out flat in a large dish and scatter the dry ingredients over the steaks. There is not need to peel the garlic-just chop it up quite roughly.
3. Cover with the olive oil and leave to rest for at least a couple of hours.
4. Because this is a mildly flavoured marinade you can leave it for up to 2-3 days.
Heat the pan and cook as follows:
Rare-2 minutes on either side
Medium- 4 minutes on either side
Well Done- 5 minutes on either side
Try not to over agitate the meat whilst it is on the pan, rather instead turning it just once.
Peel some flat cap mushrooms and brush them lightly with oil and season with a pinch of salt and pepper. Place on the barbecue or on a hot plate and cook until tender. Toast some bread rolls and serve with the mushrooms, steak & garlic and chive butter. To make the butter simply mix the garlic, chives and butter together.