Juicy sirloin steak topped with cheddar cheese and an easy homemade spicy onion relish, served in crusty ciabatta.
I’m back again with another recipe for Iceland and the #PowerOfFrozen.
I’ve talked before about how much I love the quality of the Iceland frozen fish but I’ve never really mentioned their meat. When it comes to meat I’d say that Iceland have been traditionally associated with frozen burgers and sausages (which of course they sell), but it’s less well known (at least it seems to be amongst the people I talk to) that they also have a great range of luxury meat, including fillet, sirloin and rump steak and chateaubriand with a red wine sauce.
All of which are great value for money considering the standard of the meat, which really doesn’t seem to lose any of it’s quality by being frozen (although sadly you can’t cook it from frozen which rules it out for freezer-raiding emergency evening meals).
For today’s recipe I’ve been challenged to create a recipe using one of these products (I went for the sirloin steak) along with side dishes created from some of their other frozen products.
My immediate thought was to go for my favourite steak dinner from my childhood – sirloin steak, chunky chips, fried onions and mushrooms & baby sweetcorn and mangetout, it was the dinner I always asked for if we were having a treat. However, in the end I decided to go for something a little different and created a steak sandwich, something I’m always tempted to order if I spot it on a menu when we’re out and about.
The steak is served on crusty ciabatta loaf topped with cheddar cheese and a quick and easy relish made from frozen onions and chilli with a side order of luxury chunky oven chips and beer battered onion rings. The onion and chilli chutney would also go really well with sausages or burgers, especially if you’re having a barbecue.
Steak & Cheese Sandwich with Spicy Onion Relish
- 2 Iceland luxury Gaucho sirloin steaks - fully defrosted for at least 12 hours in the fridge
- A little olive oil
- A pinch of salt
- 1 Borg Bakery Ciabatta
- 2 slices cheddar cheese - see note 1
Note, this is a bit of multi-tasking recipe (although nothing complicated) so you'll need to be doing steps 2,3 & 4 all at the same time.
- Remove your steak from the fridge, remove the packaging and leave to sit for about 10 minutes to come up to room temperature.
- Pre-heat your oven to 220°C/200°C fan, once warm cook the ciabatta for 8-10 minutes.
- Make the spicy onion chutney by first heating the olive oil (2 tsp) in a small saucepan. Once hot, turn the heat to low-medium and add the onion (100g) and chilli (1 tsp) and cook for 10 minutes until starting to brown (looking almost burnt but not quite). Stir it regularly to ensure that it doesn't stick. After 10 minutes add the apple cider vinegar (1 tbsp) and brown sugar (½ tbsp) and stir to combine. Season with salt to taste and then remove from the heat.
- While the onions are cooking, cook your steak. Rub both sides of the steak with a little olive oil and season with a pinch of salt. Heat a saucepan over a medium-high heat and once hot add the steak. Leave the steak to cook for 2 minutes (rare - that's what I went for), 3 minutes (medium) or 4 minutes (well-done) then flip it over and cook for the same amount of time again. Once cooked remove the steak from the heat, wrap it in foil and leave to rest for a few minutes. If you want the cheese to melt onto the steak then lay it on top before resting and it will melt as the steak rests.
- Carve your steak into slices, cut you ciabatta in half and then lay out the steak, sliced cheese and top with the onion relish. Cut into four portions.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.