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Steak caesar sandwich

Published: 2 Oct 19
Updated: 4 Apr 24

Sirloin steak, anchovy fillets and grana padano combine to make the ultimate power sarnie in our steak caesar sandwich. THIS is how to do lunch properly!

If you like this, our barbecue pepper steak sandwich recipe is one to try.

Easy
September 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Sirloin steak, anchovy fillets and grana padano combine to make the ultimate power sarnie in our steak caesar sandwich. THIS is how to do lunch properly!

If you like this, our barbecue pepper steak sandwich recipe is one to try.

Nutrition: per serving

Calories: 618kcals
Fat: 34.1g (9.8g saturated)
Protein: 38.2g
Carbohydrates: 38.1g (3.7g sugars)
Fibre: 3.4g
Salt: 2g

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Ingredients

50g grated grana padano
Ground black pepper
2 x 200g British sirloin steaks
Olive oil
4 anchovy fillets
1 crushed garlic cloves
4 tbsp mayonnaise
20g grated grana padano
The juice ½ lemon
2 x 160g ciabatta leaves
Handful of rocket leaves
2 roasted red peppers from a jar (sliced)

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Method

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.
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.
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.

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).
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.