Recipes: Open steak sandwich with balsamic

The very best gastropub food, easy to make at home

• olive oil
• 8 shallots or 4 banana shallots, finely sliced
• 2 tbsp balsamic vinegar
• 2 lean fillet steaks , about 100g each, trimmed of any excess fat
• 1 tbsp half-fat crème fraîche
• 1 tbsp creamed horseradish
• 2 thick slices sourdough bread
• large handful rocket

  

  1. Heat 2 tsp olive oil in a non-stick frying pan. Add the shallots to the pan and season. Fry gently for about 10-12 minutes until soft, golden and caramelized. Splash the vinegar in and bubble down until totally evaporated.
  2. Meanwhile, heat a griddle pan. Season the steaks and rub in a tsp of oil. Griddle for 2-3 minutes each side for medium rare, or until cooked to your liking. Put to one side to rest.
  3. Mix the crème fraîche with the horseradish. Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Slice the steak and put on top. Add a handful of rocket and drizzle over any remaining horseradish sauce.

  PER SERVING

  354 kcalories, protein 26g, carbohydrate 31,2g, fat 14,7 g, saturated fat 4,2g, fibre 3,2g, salt 0,82 g