Steak sandwich anyone? Is there anything better to cook outside over a blazing fire than a juicy Ribeye Steak? Here’s our simple and ooh so tasty Steak Sandwich with Green Peppercorn Dressing.
We cooked on kiln-dried wood in one of our 600mm Stainless Steel Woodee Fire Pits.
2 Ribeye steaks
2 Ciabatta rolls
100ml Rapeseed oil
2 tbspn mustard seeds – slightly bruised
1 tbspn Dijon mustard
1-2 tbspn Red wine vinegar
1 clove garlic – crushed
2 tbspn green peppercorns – drained and slightly bruised
Salt pepper and sugar
Little extra rapeseed oil
Put the grill on the fire pit to get hot before cooking.
Cut the Ciabatta rolls in half and rub with the clove of garlic before crushing it for the dressing, then drizzle with a little oil and put to one side.
Season the steak with a little pepper, and put onto the hot grill and cook for about 10 minutes depending on how thick your steak is and how you like it cooked.
To make the dressing
In a pestle and mortar grind the mustard seeds to crack them open, pop them into a jam jar along with the oil, vinegar, Dijon mustard, garlic and salt pepper and a pinch of sugar. Pop the lid on the jar and give a good shake. Lightly crush the green peppercorns in the pestle and mortar and add these to the jam jar, give another shake and taste for seasoning.
When the steak is cooked to your liking put onto a board and allow to rest for a good 5 minutes, while the meat is resting put the Ciabatta rolls cut side down on the grill to toast.
Slice the meat thinly and arrange on the toasted roll top with some rocket leaves and drizzle over the dressing.