Marmite-glazed steak sandwich
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- 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.