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Archive of BBC Food Recipes

Steak sandwich with Stilton butter and sweet potato crisps

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the steak sandwich, heat half of the olive oil in a frying pan. Season the steak with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.

  2. Heat a griddle pan, drizzle the remaining olive oil over the ciabatta and chargrill until toasted on both sides.

  3. For the Stilton butter, place all of the Stilton butter ingredients into a bowl and mix well until smooth.

  4. For the sweet potato crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Carefully place the sweet potato slices into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon, drain on kitchen paper and season with salt and freshly ground black pepper.

  6. To serve, place one slice of ciabatta onto a serving plate and top with the steak and the Stilton butter, then the remaining piece of ciabatta. Serve the sweet potato chips alongside.

Ingredients

For the steak sandwich

  • 2 tbsp olive oil
  • 150g/5½oz rump steak
  • salt and freshly ground black pepper
  • 2 slices ciabatta

For the Stilton butter

  • 30g/1oz Stilton, crumbled
  • 30g/1oz butter, softened
  • 1 tsp chopped fresh chives
  • 1 tsp chopped fresh flatleaf parsley
  • ½ lemon, juice only
  • salt and freshly ground black pepper

For the sweet potato crisps

  • 300ml/½ pint vegetable oil, for deep frying
  • ½ sweet potato, peeled and thinly sliced
  • salt and freshly ground black pepper

Shopping List

Steak sandwich with Stilton butter and sweet potato crisps

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other


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