Buddy’s simple steak sandwich
A classic combination
A classic combination
Serves 2 adults
Cooks In15 minutes
Nutrition per serving
Calories 334 17%
Fat 16.6g 24%
Saturates 5.6g 28%
Sugars 1.3g 1%
Salt 0.7g 12%
Protein 28.6g 57%
Carbs 17.1g 7%
Fibre 1g -
Of an adult's reference intake
- 1 x 225 g sirloin steak , trimmed of fat and sinew
- olive oil
- 2 sprigs of fresh rosemary
- 2 slices of good bread
- unsalted butter , for spreading
- creamed horseradish, mustard, tomato ketchup, brown sauce , optional, for spreading
By Jamie Oliver
- Put a non-stick frying pan on a high heat to heat up.
- Season the steak with a small pinch of sea salt and a pinch of black pepper, then rub into both sides. Drizzle with 1 tablespoon of olive oil and pat that all over, too.
- Strip the rosemary leaves off one of the stalks and finely chop them, using the cross chop method – it keeps your fingers out of the way. Rub the chopped rosemary into the steak.
- Carefully place the steak into the hot pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking. Use the remaining rosemary sprig to brush the oil from the pan over the steak as it cooks, adding loads of lovely flavour.
- At the same time, lightly butter the bread, going right to the corners, then spread over the condiment of your choice.
- Once cooked, move the steak to a board to rest for 2 minutes, and drizzle with a little more oil.
- Slice the steak into strips the same thickness as the bread, toss the strips in the resting juices, then line up on one slice of the bread.
- Wipe the other slice of bread through the remaining resting juices and sandwich the two slices together. Cut the sandwich in half and serve.
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, and then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go. Note that a child’s portion size will differ depending on their age, gender and physical activity levels.