- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus overnight marinating
- Effort: easy
- 1 large rump steak, about 2.5cm thick
- 4 slices of oats and honey bread, or another flavoured bread
- 2-3 tbsp mayonnaise
- a handful of salad leaves, such as watercress, rocket, frisee, Little Gem
- chips, to serve
For the marinade:
- 2 tbsp sloe gin, or port
- juice of 1 oranges
- 2 tbsp extra virgin olive oil
- 4 juniper berries, lightly crushed
- 1 clove garlic, crushed
- 2 sprigs of thyme, bruised with the back of a wooden spoon
- freshly ground black pepper
For the lime salted onions:
- 1 red onion, halved and thinly sliced
- ½ tbsp salt
- ½ tbsp caster sugar
- juice of 1 limes
1. First make the marinade. In a bowl, mix together the sloe gin, orange juice, olive oil, juniper berries, garlic, thyme and freshly ground pepper.
2. Place the steak in a shallow dish and pour over the marinade. Cover and marinate in the refrigerator overnight.
3. To make the onions, mix the sliced red onion with the salt, sugar and lime juice in a bowl. Set aside to marinate for 1 hour. Squeeze and massage for a minute or so with your fingers, then drain off the liquid and keep the onion covered until needed.
4. Shortly before you are ready to eat, put the griddle pan over a high heat and heat it to until it is very hot.
5. Take the steak out of the marinade (reserving the marinade) and griddle the steak for about 3 minutes on each side, keeping the heat high.
6. Season the steak with salt and leave it to rest in a warm place for around 5 minutes.
7. Meanwhile tip the marinade into a small pan and boil down until you have just a couple of tablespoonfuls of syrupy liquid.
8. Toast the bread lightly on one side only and keep warm.
9. Slice the steak thinly. Spread the untoasted sides of the bread with mayonnaise, layer the sliced beef over 2 of them and drizzle with the reduced marinade, then top with salad leaves, then the 2 remaining slices.
10. Serve straight away with the lime salted onions and chips
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