Ingredients

• One 170g beef steak (pavé or minute steak – rump or sirloin will also be great)

• One individual focaccia roll

• Blue cheese mayonnaise

• Sliced red onion

• Sliced tomato

• Two slices of smoked bacon

• Handful of rocket and baby gem lettuce

Method

Preparation

• The key with this ‘sandwich’ is getting all your ingredients together and ready before you start cooking

• The steak: ask your butcher for a pavé or minute steak – you can also get these at your local supermarket. You will easily find rump or sirloin. If you decide on these, trim off any fat and place in a clear food bag or between cling film

• Bat the steak gently until thin – this will reduce the cooking time by half

• Season the steak well with sea salt and ground black pepper, then set aside

• Prepare all your salad ingredients and set aside, making sure to wash everything before use

The blue cheese mayo

This is easy, but totally addictive! All you need is:

• 50g blue cheese (strong or mild depending on your taste)

• 100g mayonnaise

• Squeeze of lemon juice

• Chopped chives

• Seasoning

• To make, crumb the cheese and place in a small bowl

• Pop in the microwave and cook for twenty seconds at a time. Remove, stir, repeat. When the cheese is soft and gooey, add a spoon of mayonnaise. Pop in microwave again and repeat once more

• Remove and add the remaining ingredients and stir well creating a smooth mayonnaise. Set aside in a kilner jar or sealed container as this sauce will last in the fridge for another day

Making the sandwich

• Heat a non-stick frying pan until hot

• Cut the roll in half, and sear each side in the hot pan until toasted

• Remove, lightly oil the steak, place carefully in the hot pan and then add the bacon

• Cook the steak for one to two minutes on each side, then remove from the pan and allow to rest

• Fill the roll with the prepared salad ingredients

• After a few minutes, allowing the steak to rest, cut into even slices and lay on the salad in the roll

• Add a generous dollop of blue cheese mayonnaise, close the roll, and serve

Recommendation from Executive Chef Nick Hodges:

“Choose a garlic sea salt and rosemary focaccia to compliment the steak and combine amazing flavours."

Click here to see The Working Boat Menu