150 g beef porterhouse steak
¼ tsp salt
6 grinds black pepper
1 tsp oil or clarified butter
1 tsp crushed garlic (optional)
½ baguette split lengthwise
4 tbsp mayonnaise
1 tbsp Dijon mustard (optional)
4 leaves fresh spinach or lettuce
2 thin slices red onion
4 slices red capsicum
cucumber, tomato, avocado, cheese
- Heat frypan. Season steak with salt and pepper. Heat butter or oil in frypan and add optional garlic. Allow to sizzle for a few seconds before placing steak on top.
- Cook on medium heat for about 2-3 minutes each side. Remove from pan and leave to stand while preparing the sandwich. Split bread lengthways. Combine mayonnaise with mustard (if using) and spread half over both cut sides of bread. Arrange spinach or lettuce over bottom half. Top with onion and capsicum; add optional ingredients. Slice meat and arrange on top. Drizzle over remaining mayonnaise. If desired top with other half of loaf.
- Secure filled loaf in 3 or 4 places with toothpicks.