Grilled Steak Sandwich with Blue Cheese Coleslaw

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OcadoLife

6 serving

Prep time: 40 mins

Cook time:

Serves: 6

This is an American-style twist on a beef and horseradish sandwich by Martha Money. Umami-rich blue cheese and juicy steak are a brilliant and classic combo. These would be great to serve at a party and make ideal picnic components, too. Use the best-quality steak you can to get the most delicious and tender result.

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Ingredients Method

Ingredients

2 Aberdeen Angus beef sirloin steaks
2 tsp rapeseed oil
1 sea salt, plus extra to season the steak
½ tsp freshly ground black pepper, plus extra to season the steak
6 ciabatta rolls
60ml mayonnaise
30ml natural yoghurt
2 tsp dijon mustard
2 tsp apple cider vinegar
1 tsp sugar
40g Cropwell Bishop blue stilton, crumbled
¼ tsp celery salt
¼ tsp celery seeds (optional)
½ white cabbage (approx. 250g), shredded
25g kale, tough stems discarded, leaves thinly sliced
2 carrots (approx.100g)
2 spring onions, thinly sliced
70g wild rocket

Method

Step 1

Bring the steaks to room temperature about 30 mins before cooking. Brush with the oil and season with sea salt and freshly ground black pepper.

Step 2

Heat a grill pan to medium-high and grill the steaks for about 2-3 mins per side for medium rare. Allow the steaks to rest for about 10 mins, then thinly slice them and set aside.

Step 3

Cut the ciabatta rolls in half and grill for about 4-5 mins, taking care not to take on too much colour too quickly. Allow to cool and set aside.

Step 4

Make the dressing for the coleslaw by combining the mayonnaise, yoghurt, mustard, vinegar, sugar, salt, pepper, stilton, celery salt and celery seeds, if using, in a small bowl. Mix and adjust the seasoning if necessary.

Step 5

Mix together the cabbage, kale, carrots and spring onions in a bowl. Add the dressing and combine. Taste and adjust the seasoning. Keep the coleslaw in an airtight container in the fridge until you’re ready to use it.

Step 6

If you're taking the sandwiches to a picnic, it's best to assemble them just before you leave home, or on-site if you like. Place a small mound of rocket on the bottom half of the roll. Add the sliced steak and top with a large spoonful of coleslaw and the other half of the bun. Avoid adding too much juice from the steak or coleslaw to stop the buns going soggy. Wrap the rolls in baking paper to transport them.