Chunky chips with caramelised onion & garlic
Gordon's take on the perfect chips to serve with steak
Griddled steak sandwich with olive & caper butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp buttersoftened
- 2 pitted olivesany colour
- 3 capers
- pinch thymeleaves
- 175g rump steaktrimmed of any fat
- 2 tsp olive oil
- ½ ciabattaloaf
- 2 little gem lettucesleaves
Nutrition: per serving
- kcal839
- fat35g
- saturates13g
- carbs80g
- sugars7g
- fibre5g
- protein56g
- salt3.08g
Method
step 1
Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.
step 2
Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.
step 3
Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.
