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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.
Typical values per serving:
This recipe was first published in September 2014.
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