Mon, 5 June 2017
Ingredients:
1x 4 oz sirloin steak
Rapeseed oil for rubbing
Salt and black pepper
1 x ciabatta loaf
Barbecue spice rub:
2 teaspoons paprika
2 teaspoons dried chilli flakes
2 teaspoons caster sugar
2 teaspoons light soft brown sugar
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 ground black pepper
2 teaspoons salt
Mix all ingredients together.
Red onion and chilli jam:
Rapeseed oil for frying
4 red onions sliced
1 garlic clove sliced
1 birds eye red diced
100 ml (3 1/2 fl oz ) red wine vinegar
125 g (4oz) Demerara sugar
Salt and pepper
Wholegrain mustard:
4 tablespoons of good quality mayonnaise
2 tablespoons of wholegrain mustard
1 handful of rocket and watercress leaves
Method:
1- Rub steak with BBQ rub 1-2 hours before cooking and then chill.
2- Let steak come up to room temperature.
3- For the jam: heat a little oil in a pan and fry the onions, garlic and chilli for at least 10 mins until soft and sweet. Add vinegar and sugar, turn up heat and boil for 5-6 mins to thicken to a jam, simmer for 10 mins more, season well and leave to cool.
4- Rub steak with oil and place on hot barbecue. Cook for 3 mins on each side or to temperature of your liking and take off heat and leave tot rest.
5- Toast ciabatta and spread wholegrain mayo on bottom layer. Top this with some leaves and then slice the delicious steak on top. Add a spoonful of the fiery jam and pop on top of the other piece of ciabatta. Enjoy.
