Steak Sandwich with Flat Cap Mushrooms, Garlic & Chive Butter

SuperValu Recipe Steak Sandwich SuperValu Recipe Steak Sandwich

Kevin Dundon's steak sandwich is perfect for a quick supper or lunch.

2 people 10 minutes 10 minutes


  • 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 softened
  • 3 cloves Garlic crushed
  • 2 dstspn SuperValu Fresh Chives snipped

To Serve:

  • 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.

5. Garnish:

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.

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