Make up a mouth-watering Marmite-glazed steak sandwich, then check out our steak and caramelised onion sandwich, tuna sandwich, steak fajitas, perfect steak more steak recipes.


  • olive oil, for the steak
  • 1 large (250g) rump steak
  • 1-2 tsp Marmite
  • 1 large loaf ciabatta, cut in half horizontally
  • 1 clove garlic, halved
  • a wedge lemon
  • 2 tbsp caramelised red onion chutney
  • 75g dolcelatte, sliced
  • a large handful rocket
  • 1 tbsp balsamic vinegar


  • STEP 1

    Lightly oil and season the steak. Microwave the Marmite in a small bowl for 30 seconds to loosen.

  • STEP 2

    Cook the steak in a frying pan over a high heat for 2-3 minutes on each side, depending on the thickness of steak, for medium-rare. Remove onto a plate and brush the Marmite all over the steak. Cover and rest for 10 minutes.

  • STEP 3

    Toast the ciabatta halves under a hot grill until golden brown, then rub cut garlic clove all over the cuts sides of the bread.

  • STEP 4

    Squeeze the lemon wedge over the steak, then use a sharp knife to thinly slice the meat, tossing the slices through the resting juices and glaze.

  • STEP 5

    Spread the cut sides of the ciabatta with the chutney, then pile the steak slices on top. Lay over some slices of dolcelatte and add some rocket and a drizzle of balsamic. Put on the top of the ciabatta and cut in half to serve.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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