Steak bruschetta with Dijon mayonnaise
- August 2004
- Serves 4
- Hands on time 20 mins
If you’re looking for a quick and easy alternative to a burger, then this steak bruschetta recipe is for you. Try making it on the barbecue in summer.
Cooking for a crowd? Try this show-stopping chargrilled florentine T-bone.
- Dairy-free recipes
- 29g (8.1g saturated)
- 31g (2g sugars)
- 4 x 125g thin sirloin steaks
- 2 tbsp olive oil
- 1 lemon or lime, plus extra halves, griddled, to serve
- 1 ciabatta loaf
- 2 fat garlic cloves, halved lengthways
- Small bag mixed green salad leaves
For the mayonnaise
- 4 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp chilli sauce
- Make the mayo. Put the mayonnaise, mustard and chilli sauce into a small bowl. Season and mix together.
- Preheat a griddle or frying pan over a high heat. Brush the steaks with oil and cook for 2 minutes each side. Squeeze over some lemon juice.
- Split the ciabatta lengthways then cut each half into 2 pieces. Brush the cut surfaces with a little more olive oil and sprinkle with coarse salt. Using the same pan, griddle, cut-side down, over the highest heat for 2 minutes, until toasted and a little charred. Rub each with the garlic then spoon over some Dijon mayonnaise and a little green salad. Slice each steak in half, season lightly and put 2 halves on top of each ciabatta slice with a griddled lemon half to squeeze over the top.
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