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American-style steak sandwiches
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1 x ½ red cabbage, shredded, core discarded
2 tbsp essential Waitrose hot horseradish sauce
2 tbsp essential Waitrose half fat soured cream
1 x ½ x 25g pack chives, chopped
1 x ½ lemon, juice
4 thick slices crusty bread
1 tbsp essential Waitrose olive oil
100g essential Waitrose french emmental, grated
2 essential Waitrose rump steaks
1. Place the shredded cabbage in a bowl with the horseradish, soured cream, chives and lemon juice. Season and toss together; set aside.
2. Heat a griddle pan over a high heat. Brush the bread on both sides with a little oil, then griddle for a minute on each side. Put the griddled bread on a plate and top each slice with a quarter of the cheese.
3. Brush the steaks with the remaining oil and season. Griddle for 2 minutes on each side for medium rare. Slice thinly and pile onto the bread, topping with a mound of red cabbage. Serve immediately.
Typical values per serving:
This recipe was first published in Fri Feb 17 13:43:00 GMT 2012.
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