Open-faced steak sandwich with tomato salsa Recipe

Open-faced steak sandwich with tomato salsa Recipe

  • 100g/3½oz rump steak
  • 1 slice white bread
  • 3 tbsp olive oil
  • ½ shallot, peeled, finely chopped
  • 1 handful rocket leaves
  • 6 cherry tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  1. For the steak sandwich, heat a griddle pan until hot. Brush half of the olive oil over the steak and fry for 3-4 minutes on both sides (for medium), or until golden-brown all over and cooked to your liking. Remove from the pan and leave to rest on a warm plate.
  2. Drizzle the remaining olive oil over the bread and toast on the griddle for 2-3 minutes on both sides, or until golden-brown and crisp.
  3. For the salsa, mix together all of the salsa ingredients in a bowl.
  4. To serve, slice the steak into thick strips and serve on top of the toasted bread with the salsa spooned over the top.
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