Cornichon relish steak sandwiches
- 2 teaspoons extra virgin olive oil
- 2 x 350g sirloin steaks
- sea salt and cracked black pepper
- 1 baguette, quartered and halved lengthways
- ¼ cup (75g) whole-egg mayonnaise
- 4 cups (60g) watercress sprigs
cornichon relish
- 1½ cups (270g) cornichons, thinly sliced
- 1½ tablespoons finely chopped tarragon leaves
- 1½ tablespoons wholegrain mustard
- 1½ tablespoons extra virgin olive oil
- To make the cornichon relish, place the cornichon, tarragon, mustard and oil in a large bowl and mix to combine. Set aside.
- Heat the oil in a large non-stick frying pan over high heat. Sprinkle the steaks with the salt and pepper and cook for 5–6 minutes. Turn and cook for a further 2–3 minutes for medium or until cooked to your liking. Set aside to rest for 5 minutes. Slice.
- Spread half the baguettes with the mayonnaise and top with the steak, a little of the cornichon relish and the watercress. Serve with the remaining relish. Serves 4
Cook’s note:
Any leftover relish can be kept in an airtight container in the fridge for up to three days.
© DONNA HAY GROUP
