Steak caesar sandwich

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with non-stick baking paper, then sprinkle with an even layer of 50g grated grana padano. Add ground black pepper, then bake for 10 minutes until the cheese forms a melted, golden sheet. Set aside to cool.
2. Rub 2 x 200g British sirloin steaks with a glug of olive oil. Heat a frying/griddle pan until very hot, then season the steaks with salt and black pepper and fry for 2 minutes on each side for medium-rare (longer if you prefer them cooked more). Set aside to rest. 
3. In a small bowl, crush 4 anchovy fillets with a fork, then stir in 1 crushed garlic clove, 4 tbsp mayonnaise, 20g grated grana padano and the juice of ½ lemon. Taste and season, then add a splash of water.
4. Halve and toast 2 x 160g ciabatta loaves in the griddle/frying pan, then spread each half with some of the dressing. Top each half with a handful of rocket leaves and 2 roasted red peppers from a jar (sliced).
5. Slice the steak thinly, then divide among the ciabatta. Break the grana padano crisp into shards and scatter over the top. Drizzle with the dressing to serve.