More Great Recipes: Sandwich


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Serves 2-4 sandwiches | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

Ingredients You'll Need

for the steak
2 x 200g rib-eye steaks
2 tablespoons olive oil
juice of ½ lemon
2 sprigs fresh rosemary, chopped
1 garlic clove, sliced
salt & pepper to taste

for the Balsamic mushrooms and onions
1 large onion, thinly sliced
250g mushrooms, thinly sliced
1 garlic cloves, crushed
salt & pepper to taste
2 tablespoons Balsamic vinegar

for the goat's cheese butter
100g fresh goat's cheese ( I used Chevre)
50g butter, room temperature
for the sandwich
Bread of your choice
fresh leaves of your choice (I used parsley but Rocket or baby spinach would also work well)


Place the steaks on a plate/in a dish suitable for marinating.

Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.

Allow to marinate for at least 15 minutes but ideally for an hour or two.

To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.

When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.

Whip together the goat's cheese and butter and set aside.

Toast the bread then spread with the goat's cheese butter.

Top with the grilled steak, mushrooms and onions and fresh parsley.

Serve immediately.

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