Ingredients
- 4 lettuce leaves
- 2 tbsp of oil
- 4 crusty white rolls, split in half
- 2 tsp of horseradish, creamed
- 115 g of cream cheese,
- 115 g of blue cheese, crumbled
- 2 tomatoes, sliced
- 1 tbsp of american mustard
- 1 onion, thinly sliced into rings
- 8 slices of dill pickle
- 4 rump steaks,
Method
Step 1
Heat a ridged cast-iron grill pan until very hot. Lay the cut sides of the bread on the pan and lightly toast them, in batches. Remove the bread from the pan and set aside. Brush the steaks with oil, season to taste with salt and pepper, and cook for 3–4 minutes on each side.Step 2
Meanwhile, mix together the creamed horseradish, cream cheese, and blue cheese. Spread the mixture on to the toasted sides of the bread, then lay the lettuce leaves and tomato slices on the bottom halves.Step 3
When the steaks are cooked, divide them between the bread rolls, add a little mustard to each, and pile onion rings and pickle slices on top. Replace the lids, secure with cocktail sticks, and serve.