This is one of my favourite lunch snacks from a local take-away place! They cook it in front of you, and I have managed to make a reasonable stab at making it taste as good at home as when I buy it
1 x 200-300g sirloin, ribeye or fillet Aberdeen Angus steak
Extra virgin olive oil
A few slivers of garlic
Sea salt and black pepper
Lemon juice
½ a baguette loaf (not a FULL sized one!)
Shredded lettuce
Hot English mustard
Preheat a griddle pan on a high heat for 20 minutes. If the steak is in the fridge, take it out so it comes to room temperature while the griddle heats.
Barely wipe one side of the steak with extra virgin olive oil. Make a couple of cuts on the other side and push in the slivers of garlic.
Reduce the heat to medium and put the steak on the griddle, oiled side down. Leave it for 5-6 minutes, allowing the steak to form its own crispy barrier to the heat. Don't pull it from the griddle to turn it until it comes away easily. If it wants to stick, leave it. In a few minutes it will lift away easily.
Turn the steak, add salt and pepper to the cooked side, and let the meat just sear on the bottom for a minute before lifting it off on to a warmed plate. You can judge how the steak is cooked by cutting into it. Return it to the pan if you want it more well done.
When the steak is cooked the way you want, drizzle a little extra virgin olive oil over it to 'catch' the juices, and add a good squeeze of lemon juice to lift its flavour. Leave the steak on a warm dish for a minute or so to rest. Cut it in two lengthways and lay it in the baguette. Add plenty of shredded lettuce and a good smear of hot mustard. Serve.
1 x 200-300g sirloin, ribeye or fillet Aberdeen Angus steak
Extra virgin olive oil
A few slivers of garlic
Sea salt and black pepper
Lemon juice
½ a baguette loaf (not a FULL sized one!)
Shredded lettuce
Hot English mustard
Preheat a griddle pan on a high heat for 20 minutes. If the steak is in the fridge, take it out so it comes to room temperature while the griddle heats.
Barely wipe one side of the steak with extra virgin olive oil. Make a couple of cuts on the other side and push in the slivers of garlic.
Reduce the heat to medium and put the steak on the griddle, oiled side down. Leave it for 5-6 minutes, allowing the steak to form its own crispy barrier to the heat. Don't pull it from the griddle to turn it until it comes away easily. If it wants to stick, leave it. In a few minutes it will lift away easily.
Turn the steak, add salt and pepper to the cooked side, and let the meat just sear on the bottom for a minute before lifting it off on to a warmed plate. You can judge how the steak is cooked by cutting into it. Return it to the pan if you want it more well done.
When the steak is cooked the way you want, drizzle a little extra virgin olive oil over it to 'catch' the juices, and add a good squeeze of lemon juice to lift its flavour. Leave the steak on a warm dish for a minute or so to rest. Cut it in two lengthways and lay it in the baguette. Add plenty of shredded lettuce and a good smear of hot mustard. Serve.
