Steak Sandwich with Flat Cap Mushrooms, Garlic & Chive Butter

by Kevin Dundon

Kevin Dundon's steak sandwich is perfect for a quick supper or lunch.

2 people 10 minutes 10 minutes

Ingredients

2 - Bay Leaves
6 - Black Peppercorns
1 bulb Garlic
200 ml Olive Oil
225 g SuperValu Fresh Irish Striploin Steaks
4 stem SuperValu Fresh Rosemary

For the garlic butter:

225 g Butter softened
3 cloves Garlic crushed
2 dstspn SuperValu Fresh Chives snipped

To Serve:

2 - SuperValu Bread Rolls

Method

1. Cut the steaks into desired portions-try not to cut them too thick

2. Lay them out flat in a large dish and scatter the dry ingredients over the steaks. There is not need to peel the garlic-just chop it up quite roughly.

3. Cover with the olive oil and leave to rest for at least a couple of hours.

4. Because this is a mildly flavoured marinade you can leave it for up to 2-3 days.

Heat the pan and cook as follows:

Rare-2 minutes on either side

Medium- 4 minutes on either side

Well Done- 5 minutes on either side

Try not to over agitate the meat whilst it is on the pan, rather instead turning it just once.

5. Garnish:

Peel some flat cap mushrooms and brush them lightly with oil and season with a pinch of salt and pepper. Place on the barbecue or on a hot plate and cook until tender. Toast some bread rolls and serve with the mushrooms, steak & garlic and chive butter. To make the butter simply mix the garlic, chives and butter together.