Fast Recipes

Steak sandwich

This is one luxe sandwich, bringing together steak, cheese and truffle, while an artichoke salad balances things out.
Steak sandwichBen Dearnley

Truffle, cheese and steak – a winning trifecta of flavour for a sandwich.


Artichoke salad


1.Season steaks and pound to 5mm thick.
2.Heat the oven grill to high. Brush bread with butter and grill, turning once, until golden (2-3 minutes each side).
3.Meanwhile, heat oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking (1½ -2 minutes each side for medium-rare to medium). Top each steak with sliced brie (so it melts) and leave to rest.
4.For artichoke salad, toss ingredients, including the vinegar the currants were soaked in, in a bowl and season.
5.Spread 4 bread slices with aïoli, and top with steak and a little artichoke salad. Spread remaining bread with aïoli, sandwich and serve with any remaining salad.

Truffled brie is available from select delicatessens and cheese shops. Substitute brie, or another truffle-flavoured cheese, such as pecorino. Grilled artichokes are available from delicatessens.

Drink Suggestion: The best nebbiolo you can afford. Drink suggestion by Max Allen.


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