Steak Roll

Ingredients

• 175 gm Porterhouse steak, trimmed of fat
• 2 tspn olive oil
• 2 small pinches salt
• 2 grinds of black pepper
• 1 sub roll, preferably wholemeal
• 1 quarter of a small carrot, peeled and coarsely grated
• 1 quarter of Lebanese cucumber, peeled and coarsely grated
• 1 small green onion, thinly sliced
• 1 cocktail truss tomato, finely chopped
• 10 gm mesclun salad mix, chopped
• 2 dashes Worcestershire sauce
• 1 tspn vegetable oil
• olive oil spread

Method

1. Take meat out of the fridge, pat dry, smear thinly with olive oil on both sides, season with salt and pepper on both sides, and let it come to room temperature.
2. Add carrot, cucumber, onion, tomato, and lettuce to a bowl, mix thoroughly, then hold back with a fork while you tip the bowl over a sink to drain excess liquid.
3. Add Worcestershire sauce to salad and mix thoroughly.
4. Slice roll open in the middle lengthwise, not quite all the way through to leave a hinge.
5. Spread two insides of roll thinly with olive oil spread and place open on a dinner plate.
6. Heat other teaspoon of olive oil in a frying pan or skillet to medium-high heat.
7. Place meat in pan, cover and cook for 2.5 minutes until nicely browned on underside.
8. Flip meat, cover, and cook for further 2.5 minutes.
9. When done, place meat on a plate or cutting board, slice crossways into seven or eight sections. Let rest for 3-4 minutes.
10. Spoon salad mix evenly onto one open side of the roll.
11. Place meat sections across the length of the roll.
12. Serve, folding unfilled side of the roll over onto the filled side.

Notes

I was definitely thinking about The Bear while I made this.

I couldn’t get a wholemeal sub roll (aka hoagie roll or torpedo roll), so I used white. Sue me.

Olive oil spray makes oiling the meat easier.

Squeezing and draining liquid out of the salad mix helps stop the roll going soggy.

I cook the meat in vegetable oil as it has a lower burning point.

This timing is for medium rare. Shorten it for rare, or lengthen it for well done.

Margarine or even butter can be substituted for olive oil spread.