Steak Sarnie with seaweed butter

Steak Sarnie with seaweed butter

Seared steak topped with seaweed butter on toasted ciabatta with charred spring onions, asparagus, edamame beans dressed in garlic, honey and lime and slathered in dulse mayo.

Serves 1
Time 20 mins prep, 15 mins cooking 
Easy

INGREDIENTS

  • 1 250g rump or skirt steak
  • 1 large knob of Mara seaweed butter
  • 1 large ciabatta
  • 100g spring onions
  • 100g asparagus tips
  • 50g edamame beans

FOR THE DRESSING:

  • 1 lime, squeezed
  • 50ml olive oil
  • 1tbsp honey
  • 1 garlic clove, grated
  • Salt and pepper to taste

FOR THE DULSE MAYO:

  • 3 tbsp kewpie mayo

  • 1tbsp dulse flakes
  • 1/2 lime, squeezed
  • 1 garlic clove, grated

METHOD

Instructions:

  1. Take your steak out the fridge, 30mins prior to cooking.

  2. To make the dressing, combine the juice from the lime, olive oil, honey and grated garlic. Season to taste and set aside in the fridge.

  3. The steak can be cooked on a BBQ or a griddle pan. In either instance, make sure the BBQ is very hot or the griddle pan is hot and smoking.

  4. Rub the steak with olive oil and a generous amount of salt and pepper.

  5. When the BBQ or griddle is ready, place the steak down and don’t move it. Depending on the thickness of the steak and how you like it cooked, this should only take a few minutes per side.

  1. After a few minutes, turn the steak and again, don’t move it. Once the steak is cooked to your liking, remove and lay on a board to allow it to rest for 5-10 minutes before slicing. Place a knob of Mara Seaweed butter on top to melt over and baste the steak while resting.

  2. While your steak is cooking, bake or toast your ciabatta until golden.

  3. Trim off the ends of your spring onions and asparagus, then place them directly on the barbecue or the hot griddle pan you used for the steak.

  4. Once these are charred on the outside and cooked through, remove them from the heat.

  5. Add the spring onions, asparagus and edamame beans to a bowl and coat with the  dressing.

  6. Time to assemble! Place your veggies onto the sliced ciabatta base.

  7. Thinly slice your steak, make sure to spoon over the melted butter and add more for extra flavour. Layer the pink steak slices on top of your veggies.

  8. To make the mayo, mix all the ingredients until smooth and fully combined. Spread a thick layer of the mayo onto your ciabatta top and crown your steak sandwich!


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