Now this is what we call a sandwich, and we defy anyone to argue! You'll need both hands and a big apetite.


  • 2 x 115-150g/4-5oz sirloin steak, 1cm/½in thick

  • 2 tbsp balsamic vinegar

  • 1 garlic clove, peeled and finely chopped

  • 1 tsp freshly chopped oregano

  • 1 small dried chilli, crumbled

  • Salt and pepper, to season

  • For the warm tomato salsa

  • 1 red onion, peeled and finely sliced

  • 15-30ml/1-2 tbsp olive oil

  • 1 clove garlic, peeled and chopped

  • 1 dried bird's eye chilli, or similar, crushed

  • 350g/12oz baby plum tomatoes

  • Handful freshly chopped oregano

  • For the salad

  • 2 large handfuls wild rocket

  • Dash olive oil

  • Dash balsamic vinegar

  • Freshly ground black pepper

  • To serve

  • ciabatta bread, cut in half to make 4 slices, rubbed with oil and garlic


  • 1.

    Mix together the balsamic vinegar, garlic, oregano and chilli in a shallow dish. Add the steaks and leave to marinate for up to 2 hours in the refrigerator.

  • 2.

    To prepare the tomato salsa: gently heat the olive oil in a frying pan. Add the onion, garlic and chilli. Gently cook for 5 minutes until the onion is soft and golden.

  • 3.

    Remove the steaks from the marinade and season with salt and pepper on each side. Add the marinade to the pan along with the tomatoes and cook on a high heat for 3-4 minutes until the tomatoes start to burst in the pan. Throw in the rocket to wilt, reserving some for the sandwich.

  • 4.

    Cook the steaks on the barbecue or grill for 1 minute on each side. Slice the steaks and set aside.

  • 5.

    Place the reserved rocket into a large bowl with a splash of olive oil and balsamic vinegar. Season and toss the leaves around the bowl.

  • 6.

    Slice and oil the bread and place onto the barbecue or griddle, oiled side down for a few seconds to toast. Remove, rub with garlic and place onto a plate.

  • 7.

    To assemble the sandwich: place the tomato salsa and wilted rocket onto the base of the bread. Place some of the steak slices on top. Spoon over more of the tomato salsa, gently squashing the mixture down. Top with the remaining beef and the other slice of ciabatta.

  • 8.

    Cut each sandwich in half on the diagonal and serve immediately.

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