This gourmet steak sandwich is packed with flavour and perfect for a relaxed lunch or summer evening meal. Our Organic Flat Iron Steak is the star of the show, bringing rich, beefy flavour and exceptional tenderness thanks to its beautiful marbling and 28-day ageing. Layered with thick slices of mature Gouda, crisp salad leaves and a vibrant herby dressing, all served on toasted sesame bread, it's a simple recipe that lets quality ingredients shine.
Serves 2
Ingredients
For the Sandwich
- 1 x Eversfield Organic Flat Iron Steak (220g)
- 2 sesame-topped bread rolls or thick slices of sesame bread
- 4 thick slices mature Gouda
- A handful of rocket or mixed salad leaves
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
For the Herby Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- Juice of ½ lemon
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- 1 tsp finely chopped thyme leaves
- 1 small garlic clove, crushed
- Sea salt and black pepper to taste
Method
Remove the flat iron steak from the fridge around 30 minutes before cooking to allow it to come to room temperature. Season generously on both sides with sea salt and freshly ground black pepper.
Whisk together all of the dressing ingredients until well combined and set aside.
Heat a heavy frying pan or griddle until smoking hot. Add the olive oil, then cook the steak for approximately 2–3 minutes on each side for medium-rare, depending on thickness. Transfer to a warm plate and allow to rest for 5–10 minutes.
Meanwhile, lightly toast the sesame bread until golden.
Slice the rested steak thinly against the grain.
To assemble, drizzle a little of the herby dressing onto the toasted bread. Layer with the rocket, followed by the sliced flat iron steak and thick slices of mature Gouda. Finish with another generous drizzle of the herby dressing before placing the top half of the bread on.
Serve immediately with crispy skin-on fries, homemade potato wedges or a fresh seasonal salad.
