Inside or Outside Steak Sarnie

Cooking time
Serves4-6 people
Inside or Outside Steak Sarnie

A super sarnie that packs in the veg as well.

1 rating


  • 2 sirloin or minute steaks
  • 2 garlic cloves, finely chopped
  • Sea salt and freshly ground pepper
  • A few splashes of olive oil
  • 3 large red onions, thinly sliced
  • A glug of balsamic vinegar
  • A few sprigs of fresh rosemary, finely chopped
  • Ripe tomatoes, sliced
  • 2 ciabattas, halved both ways
  • 2 handfuls of wild rocket, watercress or other leaves
  • 1 lemon

Slap it on a plate sizzlin' hot or wrap it up for a wickedly posh packed lunch. Why not?

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1. On a sturdy cutting board, pound your steaks (just a little) with a rolling pin or meat hammer. Rub in the garlic and a good pinch of pepper.
2. While the steak warms to room temp, fry onions over a low heat in a large pan with a good glug of oil and a pinch of salt. Once glossy and soft, add the rosemary. Stir. Glug in some balsamic. Let it bubble up then soak in. Take off heat, set aside.
3. In a clean, hot pan, fry the steaks until golden and to your liking (see our steak cooking vid in our website recipe section).
4. Dress the leaves with a squeeze of lemon and some zest.
5. Brush the bread with a little olive oil. Grill. Layer filling as follows: tomatoes, steak, onions, leaves, mustard or mayo.
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