Bonfire Baguettes


4 tbsp The Spice Tailor Peanut & Tamarind Chutni
1 tbsp honey
600g pack Waitrose Aberdeen Angus Beef Sandwich Steaks
1 cucumber, very thinly sliced with a vegetable peeler
1 small red onion, very thinly sliced
1 tbsp rice vinegar
Pinch of sugar
1 tbsp olive oil
1 Waitrose Flute or large baguette
2 tbsp essential Waitrose Mayonnaise 


1 Mix together the chutni and honey. Spread over the steaks and leave to marinate in the fridge for 15 minutes.

2 Meanwhile, prepare the cucumber salad. In a medium bowl, combine the cucumber with the red onion, rice vinegar, sugar and a pinch of salt. Set aside.

3 Heat half of the oil in a large frying pan over a medium-high flame. Fry the steaks in 2 batches, for 2–3 minutes, turning once until nicely browned but still a little pink in the centre. Make sure to wipe the pan in between and add a little more oil for the second batch. Once cooked, use a sharp knife to slice the steaks into thin strips.

4 Cut the baguette into 6 even lengths then slice each in half and spread with a little mayonnaise. Place some steak strips in each one, then top with a generous helping of cucumber salad. Serve swiftly, while still warm. 

Cook’s tip
For extra colour and crunch, try adding some finely sliced radishes to the cucumber salad.


  • Preparation time: 25 minutes
  • Cooking time: 10 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2,164kj
Fat 24.4g
Saturated Fat 7.8g
Carbohydrate 46.8g
Sugars 8.6g
Protein 27.4g
Salt 1.4g
Fibre 2.6g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 5 ratings

This recipe was first published in Fri Sep 26 11:45:00 BST 2014.