Steak, Cheese, Gherkins

Steak, Cheese, Gherkins

Ingredients

• 2 minute steaks – ideally thin slices of rump or topside (125–175g each)
• little olive rapeseed or sunflower oil
• Butter for spreading
• 4 slices of good fresh bread or
• 2 crusty warm baguettes, split
• 2–3 crunchy gherkins, sliced
• 4 slices of Cheddar or other well-flavoured hard cheese
• English mustard (optional)
• Sea salt and freshly ground black pepper

Methods

1. The steaks should be no thicker than 1cm. If necessary, put them between two sheets of greaseproof paper and give them a light ‘tapping’ with a mallet, rolling pin or other similar object, to thin them slightly.
2.  Heat a large frying pan or ridged cast-iron griddle pan over a high heat until very hot. Trickle some oil over the steaks and season them well on both sides with salt and pepper.
3.  Cook the steaks in the searing hot pan for just 45–60 seconds each side – no longer or they may become tough. Remove the steaks from the pan, transfer to a warm plate and allow them to rest for 5 minutes in a warm place.
4.  Butter the bread. Slice each steak neatly into 5 or 6 pieces, on an angle, and arrange over two of the bread slices or the bottom of the baguettes. Top the steak with the gherkins, cheese and mustard (if using) and sandwich together with the other bread slices or baguette tops. Serve with mustard.