Indulge in a delightfully satisfying meal with this Steak Sandwich and Fried Potatoes accompanied by a Mustardy Rocket and Tomato Salad recipe. Brimming with rich, savoury flavours and a subtle tang, this dish promises a culinary experience that’s not only delicious but also conveniently quick to prepare!
The steak sandwich features a perfectly cooked steak, succulent and rich, nestled between fresh, crusty bread. Each bite of the sandwich offers a delightful contrast between the tender steak and the hearty bread, creating an explosion of textures that is deeply satisfying.
Accompanying the steak sandwich are the crispy fried potatoes. Golden and crunchy on the outside, fluffy and soft on the inside, they add a comforting, earthy dimension to the meal. These potatoes are a perfect side, adding a delicious heartiness that complements the steak sandwich beautifully.
To balance out the richness of the steak and potatoes, the Mustardy Rocket and Tomato Salad serves as a fresh and vibrant counterpart. The peppery bite of rocket, the juicy sweetness of tomatoes, and the bold punch of mustard create a delightful symphony of flavours. This salad adds a much-needed burst of freshness and tanginess, lightening the meal and making it feel wonderfully balanced.
Despite its gourmet appeal, this Steak Sandwich and Fried Potatoes with a Mustardy Rocket and Tomato Salad recipe is surprisingly quick and easy to prepare. It’s the perfect option for those busy weeknights when you want to serve up a meal that’s both hearty and flavourful without spending hours in the kitchen. Enjoy this delectable dish that combines simplicity with flavourful indulgence.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Grater, Baking Tray, Mixing Bowl and a Large Frying Pan.
Steak Sandwich and Fried Potatoes with a Mustardy Rocket and Tomato Salad
Print RecipeIngredients
- 125g of Baby Plum Tomatoes
- 2 Ciabatta
- 1 Tbsp Olive Oil for the Dressing
- 450g Pre-Cooked Diced Potato
- 40g Rocket
- 30g Cheddar Cheese
- 1 Tbsp Dijon Mustard
- 1 Tbsp Mayonnaise
- 4 Beef Sizzler Steaks
- 40g Onion Marmalade
Instructions
Step 1: Preheat your oven to 200°C. Heat a drizzle of oil in a large frying pan on high heat. Add the potatoes and fry, stirring occasionally, until golden brown, 7-8 mins.
Season with plenty of salt and pepper. Meanwhile, halve the tomatoes. Coarsely grate the cheese. Halve the ciabattas like a sandwich.
Step 2: Mix half the mustard with the olive oil (see ingredients for amount) in a large mixing bowl and season with salt and pepper. Mix the other half of the mustard with the mayonnaise and season with salt and pepper.
Pop the potatoes on a baking tray with the halved ciabattas and pop in the oven for 2-3 mins.
Step 3: Pop the frying pan back on heat, heat a drizzle of oil. Season the steaks with salt and pepper. Once hot, lay the steaks in the pan and brown for 45 seconds on each side, for medium rare.
IMPORTANT: The steak is safe to eat when the outside is cooked.
Meanwhile, pop the tomatoes and rocket into the bowl with the mustard dressing and toss together.
Once cooked, pop the steaks on a board and thinly slice. Spread the onion marmalade over the base of the ciabattas, top with 2 steaks per person then add the mustard mayo.
Step 4: Top with the cheese, some of the salad and add the top of the ciabatta.
Serve with the fried potatoes and any remaining salad alongside. Enjoy!
