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Grilled Steak Sandwich with Blue Cheese Coleslaw

Grilled Steak Sandwich with Blue Cheese Coleslaw

By OcadoLife
Published on 17 January 2022
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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Time and servings

40 minsTotal time
6Servings
40 minsPrep time

Ingredients

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