Skirt steak is the ideal sandwich cut. It’s cheap, fast and easy to cook, tender enough that you won’t put your jaw out trying to bite through it and it has a rich, intense beefy flavour. It’s also a naturally slim piece of meat, no more than half an inch (1¼cm) thick and about ten centimetres wide, which makes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat of horseradish, creamy mayo and peppery rocket rounds out the flavours perfectly. If you think you like sandwiches made with grey deli roast beef, you’ll go nuts for this.
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Steak Sandwich Ingredients
- 350g skirt steak: Steak is high in protein (with around 25g per 100g) and B vitamins.
- 2x10cm slices ciabatta: It’s higher in good fats than other bread because it’s made with olive oil.
- 30g unsalted butter: Unlike other spreads, butter contains a healthy hit of vitamins A and D.
- 2 handfuls of rocket: The dark leaves are packed with potassium and vitamins A and C.
- 1½ tbsp horseradish: Horseradish is surprisingly high in the antioxidant vitamin C.
- 75g mayonnaise: Let’s be honest: there’s nothing healthy about mayo… but it tastes good.
Steak marinade
- 120ml olive oil: Olive oil is very high in monounsaturated fats, which are essential for good heart health.
- 1 clove chopped garlic: Garlic is packed with anti-inflammatory and anti-bacterial properties.
- Fresh thyme, parsley and rosemary: These herbs bring flavour and vitamins to the marinade.
- 2tbsp lemonade: The fizzy stuff adds a bit of sweetness and citrusy zing.
Mix all the ingredients together and rub it over the steak then seal it in a plastic food bag to add nutrients and flavour.
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How to make
- Trim any excess fat off the steak, rub it with the marinade, and place it in a sealed food bag or covered container in the refrigerator for at least two, but no more than eight hours – more than that and the meat will turn mushy when you cook it.
- Heat up the barbecue or place a grill pan or cast-iron pan over a high heat for five minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it with salt, then grill the meat to your liking. Medium-rare will take about one minute per side.
- Toast the bread if you want, or simply butter it. In a small bowl, mix the mayonnaise and horseradish.
- Spread the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat, a seasoning of black pepper and the top slice of bread.
Taken from Cooking, Blokes & Artichokes by Brendan Collins (£20, Kyle Books). Buy on amazon.co.uk Photography Jean Cazals
