Steak and Jalapeno Sandwich with Lurpak Infusions Sea Salt & Pink Peppercorn

20 min 1 serving
  • 100g Bavette steak  
  • 1 tsp Oil
  • 5 Jalapeno peppers
  • 2 tsp Lurpak sea salt and pink pepper butter
  • 2 thin Slices sourdough bread
Steak and Jalapeno Sandwich with Lurpak Infusions Sea Salt & Pink Peppercorn

Preparation

Rub the bavette  steak with ½ tsp oil and place on a very hot griddle pan.

  • For rare: cook for 2 Minutes on each side
  • For medium rare: cook for 3 minutes on each side
  • For well done: cook for 5 minutes on each side.

Put to one side and leave the meat to rest for 5 minutes whilst you cook the remaining ingredients.

You can use the same griddle pan for the rest of the cooking as it will add flavour to the other ingredients.

Brush the Jalapenos with the remaining ½ tsp of  oil and place on the hot griddle pan and cook until you have dark markings on all sides. Remove from the pan and keep to one side.

Place the slices of sourdough onto the grill and cook until you have dark markings on each side.

Remove the bread from the pan and spread with a layer of the sea salt and pink pepper butter.

Slice the bavette steak into thin slices and place on top of the buttered sourdough. Finally, top with the grilled jalapeno peppers and serve immediately.

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