dinner? What’s for
As another week in lockdown begins, here is some inspiration for dinners.
Alison Lambert’s peppered steak, mushroom and spinach sandwich
It is hard to resist a great steak sandwich. It doesn’t have to be complicated. Obviously, the quality of steak and the cooking will make or break your sandwich, but otherwise the rest is up to you.
I have added mushrooms and spinach as the combination ticks all the right boxes for me. Enjoy this either for brunch, lunch or dinner — it works for all.
Makes 2
500g rump steak, cut into two steaks 4 large, mediumthick slices of ciabatta or sourdough bread
2 Tbsp oil
200g spinach
4 cloves garlic, sliced thinly
4 large Portobello mushrooms salt and cracked black pepper
For the marinade
1⁄2 onion, sliced thinly 1 garlic clove, sliced
1 small red chilli
1 bay leaf
2 Tbsp red wine
2 Tbsp olive oil freshly ground black pepper
Method
Begin by marinating the beef. Mix all the ingredients for the marinade, add the steak and leave to marinate for a few hours.
Remove the steak from the marinade, then strain the marinade and set aside.
Grill the bread on both sides until golden.
Heat the oven 200degC and place the mushrooms on a oven tray; add garlic slivers, 1 tablespoon oil and season with salt and cracked pepper. Roast until tender and juicy (10 minutes).
Heat a heavybased frypan until very hot, add 1 tablespoon oil and fry the steaks very quickly (2 minutes each side). Remove and rest.
Add the spinach, season with a little salt and cracked pepper. And cook for 1 minute. Remove from the heat.
Using the same pan add the strained marinade and reduce over high heat until it reduces to a glossy and thick sauce.
To assemble the sandwich, place the spinach on two slices of bread, add the steaks, mushrooms, pour over the sauce and top with the remaining bread. Press down and slice in half. Serve immediately.