Posh steak sand­wich with chipo­tle aioli

SERVES 8 • TAKES 15 MIN

CLEO (Malaysia) - - PARKAMAYA SPECIAL -

This pub-meal fave gets an upgrade with a spicy creamy sauce. Start pre­par­ing an hour be­fore your party guests ar­rive.

You’ll need:

1 tbsp olive oil

2 thick pieces of steak

1 long baguette

1 small bag of rocket leaves

1 cup aioli

1 cup chilli sauce

To make:

1 Turn stove to high and pour olive oil into a pan. When hot, place steaks on pan. Cook on one side un­til steak is browned right through to the half­way point (this should take about five min­utes).

2 Mean­while, cut your baguette length­ways and stuff with rocket leaves.

3 Turn steaks over and cook un­til the meat is com­pletely browned through (about three more min­utes). Re­move steaks from pan and set aside.

4 To make chipo­tle aioli, com­bine the aioli and chilli sauce to taste.

5 Us­ing a sharp knife, slice the steaks di­ag­o­nally in equally sized pieces.

6 Place slices along baguette and driz­zle with chipo­tle aioli. Serve ex­tra in a dish so guests can add more if they wish.

T Insert skew­ers through the baguette and serve on a board with a bread knife so guests can cut as they go.

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