Grilled steak and stilton ciabatta

Steak & Stilton ciabatta

Stilton gives this Stateside classic a beautifully British twist

By , 26 April 2016
Steak & Stilton ciabatta
  • Ready in: 15 mins
  • Serves: 2
  • Price: £4.21 per serving

Cooking the steak in a hot pan gives it a charred, caramelised flavour, with bite on the outside and melt-in-the-mouth tenderness on the inside. Half-melting the cheese leaves it gooey like a sauce, and the tangy, salty flavour brings out the beef’s savoury, umami taste. This, in turn, is balanced by the sweetness of the onions, peppers and cherry tomatoes. Toasting the ciabatta adds a crisp-meets-chewy texture, helping to max the mix of flavours.

Nutritional Info
Each 494g serving contains
  • Cals 593
  • Fat 28.7
  • Sat Fat 7.9
  • Sugar 15.3
  • Salt 1.48
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
  • 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.