SUPER GREENS AND STEAK SANDWICH

We feel this sauce reaches new heights in steak sauces. Let us know if you agree.

SERVES 4

✣ 4 shallots, peeled and halved

✣ 2 handfuls shredded curly kale

✣ 1tbsp olive oil

✣ 4 x 125g (4oz) steaks

✣ 8 slices bread, toasted

✣ ¼ red cabbage, finely shredded

✣ Rocket leaves

✣ English mustard, to serve For the sauce:

✣ 150g (5oz) crème fraiche

✣ 1tsp liquid beef stock

✣ 1tsp Dijon mustard

1 Preheat the oven to 180C/ Gas 4. Place the shallots on one half of a roasting tray and the kale on the other half. Drizzle over the oil and bake in the oven for 12-14 mins. Remove the kale from the tray and set aside.

2 Return the shallots to the oven until they’re tender and caramelised. Remove from the oven and leave them to cool.

3 Heat a griddle pan and fry the steaks over a medium heat for 2-3 mins on each side. Remove them from the pan and leave to rest.

4 Meanwhile, make the sauce. Roughly chop half the cooked shallots and mix into the crème fraiche with the beef stock and Dijon mustard. Slice the steaks.

5 To assemble the sandwiches, spread the sauce over 4 of the toasted bread slices. Top with the shredded red cabbage, the remaining shallots, rocket leaves, slices of steak and kale. Top with the other 4 slices of bread and secure with a small skewer or cocktail stick. Serve with extra mustard, if liked.

TIP Any leftover uncooked kale can be cooked on a separate baking tray, tossed with a little oil and seasoning, and baked until crisp. They make a delicious healthy nibble.