Steak sandwich

MAKES 4 // PREP TIME 15 MINS // COOK 5 MINS Truffle, cheese and steak – a winning trifecta of flavour for a sandwich. 4 flat-iron (oyster blade)

steaks (about 180gm each) 8 thin sourdough slices

Melted butter, for brushing 3 tsp olive oil

120 gm mature truffled brie (see note), thinly sliced, at room temperature

Aïoli, to serve ARTICHOKE SALAD 4 grilled artichokes (see

note), sliced

2 cups (loosely packed)

rocket, coarsely chopped ½ small red onion,

thinly sliced

1½ tbsp currants, soaked in 1 tbsp red wine vinegar with a pinch of sugar

1½ tbsp extra-virgin olive oil

1 Season steaks and pound to 5mm thick.

2 Heat the oven grill to high. Brush bread with butter and grill, turning once, until golden (2-3 minutes each side).

3 Meanwhile, heat oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking

(1½-2 minutes each side for medium-rare to medium).

Top each steak with sliced brie (so it melts) and leave to rest.

4 For artichoke salad, toss ingredients, including the vinegar the currants were soaked, in a bowl and season.

5 Spread 4 bread slices with aïoli, and top with steak and a little artichoke salad. Spread remaining bread with aïoli, sandwich and serve with any remaining salad.

Note Truffled brie is available from select delicatessens and cheese shops. Substitute brie, or another truffle-flavoured cheese, such as pecorino. Grilled artichokes are available from delicatessens. Wine suggestion The best nebbiolo you can afford.