Jamie's Steak Sarnie with Beetroot Salad

By Chris
Main ingredients:

• 10oz Rump Steak
• Horseradish Sauce
• Ciabatta Loaf
• Jarred Peppers
• Rocket, Parsley, Feta and Beetroot

I've been wanting to do this recipe ever since I got the 30-minute meals book and it did not disappoint.  What's more, this was the first recipe that I managed in 30 minutes flat, with none of the steps posing much of a challenge.

The beetroot was grated into a bowl then dressed with olive oil, balsamic vinegar, lemon juice and parsley, then finished off with a few cubes of feta. I've never really tried beetroot before, but it made for a sweet refreshing salad to balance out the monster of a sarnie that was to come.

Jamie has a knack of making a small steak go a long way and this was no exception. If you're eating steak and chips, then a 10oz-er between two is a bit stingy, but in this context it was more than enough. Season the steak with salt, pepper, olive oil and thyme, then fry it quickly in a searing hot pan.

The ciabatta was prepped with plenty of horseradish, rocket and jarred peppers, then the steak was layered up and it barely fitted into the bread! This beastly sandwich was served with garlic and rosemary new potatoes and cheesy stuffed mushrooms.

If I was to do this again, and I almost certainly will, I would have fried the steak for slighty longer than the 4 minutes recommended and been a bit more brave with the horseradish application, but overall this was a hearty meal that left me feeling full to the brim and like it was £4.32 per head well spent.

Best for... Your first al fresco lunch of the year

Taken from... Jamie Oliver - 30 Minute Meals

Helen says... If you actually like mushrooms it goes even further - I had two and could barely finish a third of the sandwich.