METHOD
- Allow the steaks to come to room temperature, pat them dry with kitchen paper and brush them all over with sunflower oil.
- Heat a large, heavy-bottomed frying pan or griddle over a high heat.
- Cook the steaks on one side for 1-2 minutes, turn and cook for a further 1-2 minutes, until nicely coloured on the outside but still rare inside.
- Season with salt and pepper and remove to rest in a warm place on a rack, covered with foil, for at least 5 minutes.
- Combine the oil, vinegar and sugar in a bowl.
- Add the chili, shallots, parsley, coriander, carrot and cucumber ribbons and salad leaves, toss to coat and season to taste.
- Slice the steaks diagonally against the grain into thin strips and mix with the dressed salad.
- To serve, arrange the steak and salad equally into the ciabatta loaves.
- Serve with chunky chips and some Chili Lime Mayo to dunk them in!
- Chili Lime Mayo
- Mix everything together throughly in a bowl with a spoon or spatula.
- Serve and dunk!
