Steak and stilton ciabatta
- 10 cherry vine tomatoes
- 3tbsp olive oil
- 1 x 227g Butcher’s Selection Prime Beef Sirloin Steak
- black pepper
- 1 red onion
- 2 ciabattas
- 1 clove garlic
- 2 red peppers
- 30g Stilton
- rocket, to serve
Preheat your oven to 200C/180C Fan/ Gas 6. On a baking tray, drizzle 10 cherry vine tomatoes with 1⁄2tbsp olive oil and roast for 5 mins.
Slice 1 x 227g Butcher’s Selection Prime Beef Sirloin Steak into 4 thinner steaks, rub with 1tbsp olive oil and black pepper and fry in a medium- hot pan on each side for 2mins (medium) or 4-5 mins (well done). Rest under foil on a warm plate. Add 1tbsp olive oil to the pan and cook 1 red onion, sliced, on high until soft.
Halve 2 ciabattas and drizzle with 1⁄2tbsp olive oil. Toast the bread cut-side down in the pan until golden. Rub the cut sides with 1 clove garlic.
Cut the steak into 1cm slices. Top the bottom half of the ciabatta with the fried onion, 2 sliced roasted red peppers and the steak. Crumble on 30g Stilton, then grill for 2 mins until just melting. Top with the other half of the baguette and serve garnished with rocket and the tomatoes.