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    Steak, Stilton & watercress sandwiches

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    Steak, Stilton & watercress sandwiches

    By Martha Collison

    • Preparation time: 10-20 minutes
    • Cooking time: 25 minutes
    • Total time: 35-45 minutes

    Serves: 2


    1 pack 2 British beef bavette steaks
    1 tbsp olive oil, plus extra to rub
    ½ large onion, thinly sliced
    1 tsp balsamic vinegar
    25g light brown soft sugar
    1 pack 2 half ciabattas, halved horizontally
    1½ tbsp garlic mayonnaise
    ½ x 100g pack watercress
    100g Cropwell Bishop Stilton, crumbled


    1. Take the steak out of the fridge and allow to stand at room temperature for up to 20 minutes. Preheat the oven to 200°C, gas mark 6.

    2. Place a large frying pan over a medium heat and add the oil. Fry the onion gently for 5-10 minutes until softened. Add the balsamic and the sugar, then cook for a further 5 minutes until sticky and caramelised. Tip into a bowl, wipe the pan clean and return to a high heat.

    3. Rub the steaks with oil and season generously. When the pan is very hot, cook the steaks for 2-3 minutes on each side (slightly longer if the steaks are particularly thick), then place on a board, cover with foil and leave to rest for 5 minutes.

    4. Warm the ciabatta pieces in the oven for 5-8 minutes. Remove and spread the bottom half with garlic mayonnaise, and arrange the watercress on top. Thinly slice the steak, and layer up in the sandwich with the Stilton and caramelised onions. Finish with the top layer of bread and serve immediately.

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    Cook’s tip Bavette steak is perfect for sandwiches, but will become chewy if the pan isn’t hot enough or if it is overcooked. It doesn’t need long! Make sure you slice it against the grain, too.


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