By Eddy − On Sunday, August 21, 2016, 7 years ago in
Sandwich Recipes
4 out of 5 with 6 ratings
comments: 0 - views: 19157
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 2 h 55 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
500g/1lb 2oz rump steak, thinly sliced2 large crusty rolls or buns2 tablespoons olive oilCos lettuce leavesSaltFor the marinade:1 onion, thinly sliced1 garlic clove, chopped1 small dried chilli, crushed1 bay leaf, broken up1 tablespoon chopped parsley1 teaspoon dried oregano2 tablespoons red wine3 tablespoons olive oilFreshly ground black pepper
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Instructions
- Mix together all the ingredients for the marinade, add the steak and leave to marinate for a few hours (but no longer than 8 hours). Remove the steaks from the marinade, then strain it and set aside.
- Warm the rolls in a medium oven. Heat a heavy-based frying pan until very, very hot, then add the olive oil and fry the steaks very quickly. If your pan is hot enough, they will need to be turned within a minute. Remove the steaks and keep warm, then add the dry ingredients from the marinade to the pan with some salt.
- Cut the rolls in half and arrange the cos lettuce and then the steaks on the lower halves. Add the strained marinade liquid to the pan and let this bubble and reduce a little, then pour into the top halves of the rolls. Close the sandwiches and eat immediately, with both hands.
Recipe & Photo Credit: "Eagle Cookbook: Recipes from the Original Gastropub by David Eyre and the Eagle chefs"
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