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Quick Ciabatta Steak Supper

Ideal for Lunch or Supper.




2 Greenhalgh’s Ciabattas, halved lengthways then quartered to make eight pieces
2 Sirloin steaks
3 tsp olive oil
4 large mushrooms, sliced
1 red onion, sliced
1 tbsp Dijon mustard
25g (1oz) butter
Salt and ground black pepper


Heat a gridelle or large frying pan until very hot. Rub the steaks with 1 tsp olive oil, season with salt and pepper, and fry for about 2 minutes on each side if you like your steak rare, or 4 minutes each side for medium. Remove from the pan and leave to ‘rest’.

Heat the remaining olive oil in the pan. Add the sliced mushrooms and red onion. Fry, stirring for 5 minutes until softened. Stir in the Dijon mustard and butter, and take off the heat.

Toast Greenhalgh’s Ciabatta pieces on both sides. Thinly slice the steaks and divide among four pieces of Ciabatta. Top with the mushrooms, onion and remaining Greenhalgh’s Ciabatta.

Serve with a green salad