Steak sandwich

John Jackson makes a different kind of sandwich by using warm farls - triangular shaped Irish and Scottish flat breads - instead of regular bread
By Gary Rhodes
Steak sandwich
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 200 g spinach leaves
  • 50 g rocket
  • 25 g baby cress
  • 50 g button mushrooms, sliced
  • 4 spring onions, chopped
  • 2 tbsp olive oil
  • 4x200 g sirloin steaks
  • knob of unsalted butter
  • 4 farl breads

For the dressing:

  • 2 tbsp minced meat
  • 4 tbsp walnut oil
  • 4 tbsp water


1.For the dressing: Blitz the mincemeat, walnut oil and water in a blender to make the dressing. Toss together all the salad leaves with the mushrooms and spring onions, then dress with the mincemeat dressing.

2. Heat a frying pan, pour in and heat the olive oil then add the steaks and cook for 2 minutes on either side. Season with salt and pepper then add a knob of butter to finish.

3. While the steak is cooking, dry-fry the farl breads in a heavy-based pan until toasted and warm.

4. To serve, slice the steak then top one half of each farl with some salad and the other half with steak slices.

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