Portuguese steakburger

By admin
26 August 2011

Ask your butcher for a piece of porterhouse, rump or sirloin steak, preferably about 3 cm thick.

150 ml red wine

30 ml (2 T) wholegrain mustard

or green peppercorns

3 cloves garlic, crushed

20 ml (4 t) Worcester sauce

30 ml (2 T) olive oil

300 g steak

salt

4 panini

100 g blue cheese, crumbled

60 ml (¼ c) onion marmalade

rocket leaves

Mix the red wine, mustard or peppercorns, garlic, Worcester sauce and olive oil and marinate the steak in it for at least 1 hour.

Heat a griddle pan until it starts to smoke and grill the steak for about 3 minutes on each side or to the preferred degree of doneness.

Season the steak with salt while it’s cooking.

Leave the meat to rest for 10 minutes and cut into thin slices.

Halve the panini and toast lightly.

Arrange the meat slices, blue cheese, onion marmalade and rocket leaves on top of the panini and serve with matchstick fries.

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