classic open steak sandwiches

  • 1 tablespoon extra virgin olive oil
  • 4 x 100g beef minute (sirloin) steaks 
  • sea salt and cracked black pepper 
  • ⅔ cup (200g) whole-egg mayonnaise 
  • 2 panini rolls, halved and toasted 
  • ⅓ cup (90g) store-bought beetroot relish 
  • 2 tablespoons hot English mustard
  1. Heat the oil in a large non-stick frying pan over high heat. Sprinkle the steaks with salt and pepper and cook, in batches, for 1–2 minutes each side. 
  2. Spread 2 tablespoons of the mayonnaise onto each roll half and top with the steak, beetroot relish and mustard. Sprinkle with pepper to serve. Serves 4.
RATE THIS RECIPE:
Reader ratings (5.00) 54321
David Beecroft

Super tasty sandwich and really easy to do in less than 10 minutes.  Note: as someone who doesn’t eat hot English mustard very often, I often forget just how intense it is. Please take this as a warning - spread the mustard sparingly.

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