• 1 clove garlic, crushed
  • 2 small (about 150g each) rump steaks, all fat trimmed
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • a few flat-leaf parsley stalks
  • 2 ciabatta rolls, lightly toasted
  • 2 rocket, handfuls


  • a small handful basil leaves
  • a small handful flat-leaf parsley leaves
  • 1 jalapeño, roughly chopped
  • 1 tbsp sherry vinegar
  • 2 spring onions, chopped, including green bits
  • ½ a clove garlic, roughly chopped
  • ½ tsp caster sugar


  • STEP 1

    Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.

  • STEP 2

    To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.

  • STEP 3

    Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.

  • STEP 4

    Slice the steaks then stuff into the rolls with the green sauce and rocket.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating