Steak sandwich

This sandwich is an absolute must try; the steak is perfectly tender and the bell pepper adds a nice crunch. It might be a bit messy to eat, but that’s just part of the fun!

Difficulty: Medium

Time: 20 min. preparation time, 15 min. baking time

Nutrition: Calories ca 624 / Protein 72g / Carbohydr. 23g / Fat 14g

Ingredients (1 servings)

225 g	beef tenderloin (or rump steak)
2 leaves	romaine lettuce
0.5	red onion
1	bell pepper
1	garlic clove
1 piece	ciabatta
2 tbsp	olive oil
1 tbsp	mayonnaise
1 tbsp	whole-grain mustard
	vegetable oil for frying
	salt
	pepper

Utensils

frying pan, pastry brush, oven, grill pan, cooking spoon, cutting board, knife, small bowl

Wine Tip

Pinot Noir, 2013
A lighter, more fruit forward red wine, like a Pinot Noir from Willamette Valley is a wise match for a steak sandwich. A leaner cut of beef, such as tenderloin, doesn’t require a stronger, more tannic wine as a companion. Therefore, this Pinot Noir’s taut body is matchless.

Step 1

Pre-cook steak in oven at 60°C/150°F for approx. 10 – 15 min.

oven

225 g beef tenderloin

Step 2

While the steak is in the oven, wash lettuce leaves. Slice red onion into thin rings. Remove seeds and stem from bell pepper and julienne. Finely slice garlic.

cutting board, knife

2 leaves romaine lettuce / 0.5 red onion / 1 bell pepper / 1 garlic clove

Step 3

Heat some vegetable oil in a frying pan over medium-high heat. Add onion and garlic and sauté until translucent. Then add bell pepper and continue to sauté until the bell pepper has softened, approx. 5 – 7 min. Remove vegetables from the pan and set aside.

frying pan, cooking spoon

vegetable oil for frying

Step 4

Heat up some vegetable oil over high heat in the same pan. Season the steak on both sides with salt and pepper. Add to frying pan and sear for approx. 3 min. on each side. Remove from heat and transfer to a plate to rest for approx. 5 – 10 min.

cutting board, knife

vegetable oil for frying / salt / pepper

Step 5

Slice ciabatta lengthwise and brush with olive oil. Toast in a grill pan over medium heat until golden. In a small bowl, stir together mayonnaise and mustard. To assemble sandwich, coat ciabatta with mayonnaise and mustard mixture. Arrange lettuce leaves on bottom piece of bread. Slice up beef tenderloin and arrange on top of lettuce. Season with salt and pepper. Add sautéed vegetables.

pastry brush, grill pan, knife, small bowl

1 piece ciabatta / 2 tbsp olive oil / 1 tbsp mayonnaise / 1 tbsp whole-grain mustard