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Prep Time: 00:15
Servings: 10
Cooking Time: 00:10
Ingredients
- 700-800g - rump steak
- - olive oil
- - salt and black pepper
- 1 - long baguette
- 100g - pecorino cheese
- 2 - handfuls fresh watercress
- - MUSTARD MAYONNAISE:
- 125ml - mayonnaise
- - wholegrain mustard
Method
This moreish lunch takes a matter of minutes to prepare
Heat a griddle pan over high heat. Brush the rump steak with olive oil and season with salt and black pepper. Fry the steak to the desired degree of doneness in the griddle pan, over high heat. Set it aside to rest, then cut into thin slices.
To assemble:
Cut the baguette open lengthways and spread mustard mayonnaise on both sides. Arrange the beef slices in the baguette. Cut the cheese into thin slices and pack them on top of the beef. Lastly, place the watercress on top of the cheese. Cut the baguette in pieces to serve.
To assemble:
Cut the baguette open lengthways and spread mustard mayonnaise on both sides. Arrange the beef slices in the baguette. Cut the cheese into thin slices and pack them on top of the beef. Lastly, place the watercress on top of the cheese. Cut the baguette in pieces to serve.
