Name: Marmite-glazed steak sandwich
Total time: 20 min
Yield: Serves 2
Ingredients: olive oil, for the steak; 1 large (250g) rump steak; 1-2 tsp Marmite; 1 large loaf ciabatta, cut in half horizontally; 1 clove garlic, halved; a wedge lemon; 2 tbsp caramelised red onion chutney; 75g dolcelatte, sliced; a large handful rocket; 1 tbsp balsamic vinegar

A steak ciabatta sandwich on a wooden board

olive oil
for the steak
1 large (250g) rump steak
1-2 tsp Marmite
1 large loaf ciabatta
cut in half horizontally
1 clove garlic
halved
a wedge lemon
2 tbsp caramelised red onion chutney
75g dolcelatte
sliced
a large handful rocket
1 tbsp balsamic vinegar

Method

step 1
Lightly oil and season the steak. Microwave the Marmite in a small bowl for 30 seconds to loosen.
step 2
Cook the steak in a frying pan over a high heat for 2-3 minutes on each side, depending on the thickness of steak, for medium-rare. Remove onto a plate and brush the Marmite all over the steak. Cover and rest for 10 minutes.
step 3
Toast the ciabatta halves under a hot grill until golden brown, then rub cut garlic clove all over the cuts sides of the bread.
step 4
Squeeze the lemon wedge over the steak, then use a sharp knife to thinly slice the meat, tossing the slices through the resting juices and glaze.
step 5
Spread the cut sides of the ciabatta with the chutney, then pile the steak slices on top. Lay over some slices of dolcelatte and add some rocket and a drizzle of balsamic. Put on the top of the ciabatta and cut in half to serve.