Steak sandwich

Name: Steak sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: FOR
Ingredients: 1 rump steak (at least 2–3 cm thick and 350–400 g heavy); 4 tbsp olive oil; Sea salt; Black pepper from the mill; 2 baguette rolls; 2 garlic cloves; 1 romaine lettuce; 1 green bell pepper; 1 red onion; 1 handful grated cheddar; 2–3 tbsp cherry jam (optional)

A steak sandwich is incredibly versatile, so you can mix it up with all kinds of ingredients. The base is a quick-cooked piece of meat, but of course, you can also make the sandwich without any meat. Below are a few suggestions for popular combinations.

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portions

FOR 4 SERVINGS

preparation time

5 Minutes

cooking/baking time

15 Minutes

A steak sandwich is incredibly versatile, so you can vary it with all kinds of ingredients. The base is a quick-cooking cut, but of course, you can also make the sandwich without meat. Below are a few suggestions for popular combinations.

Ingredients

1 rump steak (at least 2–3 cm thick and 350–400 g heavy)
4 tbsp olive oil
Sea salt
Black pepper from the mill
2 baguette rolls
2 garlic cloves
1 romaine lettuce
1 green bell pepper
1 red onion
1 handful grated cheddar
2–3 tbsp cherry jam (optional)

preparation

Pat the steak dry thoroughly, rub both sides thinly with about 1 tsp olive oil, and season with salt and pepper. Place on the grill grate (25–30 cm above the flames) and cook for 10–12 minutes, turning once (internal temperature 49–52 °C). (On the grill, first grill over direct high heat at 220–240 °C for 3–5 minutes, turning once. Then grill the steak in the indirect area for another 5–6 minutes).
Cut the baguette rolls lengthwise in half and brush the cut sides with 1–2 tbsp olive oil. Place the halves cut side up on the grill grate and toast for 4–6 minutes, turning once.
Meanwhile, peel the garlic. Clean the lettuce, cut lengthwise in half, and rub all around with the remaining olive oil. Remove the baguette rolls from the grill and rub the toasted cut sides with the garlic cloves. Place the lettuce cut side down on the grill and toast until slightly browned, turning once.
Quarter the bell pepper, remove seeds, and chop finely. Peel the onion, halve it, and dice finely. In a bowl, mix the cheddar with the chopped bell pepper and onion cubes and spread on the cut sides of the baguette rolls.
Now lower the grill grate a bit (about 10 cm above the flames) and sear the steak for 2–3 minutes, turning once. Remove from the grill and let rest without heat for 3–5 minutes (internal temperature 56–60 °C). Raise the grill grate again, place the baguette rolls on it, and melt the cheese to sight.
Remove the finished rolls from the grill and top with individual lettuce leaves. Cut the steak into small pieces and place on top. Season with salt and pepper and optionally top with cherry jam.