Mouth watering steak served up in a crunchy baguette, what could be better? This is the ideal recipe for a warm summer day, the tender steak is complimented by the fresh tomato and the crunchy lettuce and onion.
1 x 250g fillet 2 small baguettes Salt, pepper and garlic (optional) 4tsp basil pesto ½ Romaine lettuce 1 large tomato, thinly sliced 1 small red onion, peeled and thinly sliced as possible 2 gherkins, thinly sliced Handful of cress Mustard to serve
1. Warm and crisp up the baguettes in an oven preheated to 190oC for 5 minutes. 2. Trim any excess fat from the steak and season with a little salt and pepper and rub with a cut clove of garlic if you wish. Preheat a griddle pan then sear the steak on each side for abou 4 minutes before slicing into thin strips. 3. Split the baguettes almost through and spread each top and bottom half with pesto, then a layer each of lettuce, tomato and onion, then steak slices, gherkin and cress and a final grind or two of black pepper and some mustard. Eat warm and juicy.
