Griddled steak sandwich with olive & caper butter

10-30 minutes butter caper capers ciabatta lettuce lettuces lunchbox mains meal for 1 meal for one olive olive oil olives over 800 kcal quick roll rump steak rump steaks thyme

N/A

Source

Ingredients

1 tbsp butter , softened

2 pitted olives , any colour

3 capers

pinch thyme leaves

175g rump steak , trimmed of any fat

2 tsp olive oil

½ ciabatta loaf

2 little gem lettuces leaves

Method

Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.

Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.

Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.