Recipe by kolibri
This is a fabulous sturdy picnic or BBQ food that's guaranteed to please the meat lovers. Traditional British dish, this would have been made in the morning, put on the bottom of the shooter's bag and eaten for lunch. The orignal recipe if from Two Fat Ladies.
Top Review by Tiippo iippo
Fantastic recipe! I had 1 sirloin stake leftovers and wanted to do something special with it so i could feed 2 ppl. from it.. this came out so good and delicious!!! I did make a few changes to this I ADDED 2 onions , around 60-70g spinach and my 200g steak was marinaded for 2 days just the way i like it... This came out juicy and delicious! The mushrooms & steak really make the dish.. Thank you so much for posting I will make this every time i have leftover steak.
- 1 rump steak, the size of a loaf (~2 inches thick)
- 1 loaf white sandwich loaf or 1 loaf whole wheat sandwich loaf
- 2 -3 portabella mushrooms, big
- black pepper, freshly ground
Directions See How It's Made
- Cut the end off the loaf and remove as much of the center so that you can fit in the steak and the mushrooms. Save the crumb, in case.
- Season the steak with your favourite spices - I like mine spicy - but don't use salt (it'll draw all the liquid out of the steak).
- Sear the steak on a hot pan, leave the meat rare, otherwise you end up with a shoe sole. After you take it out of the pan, season with salt quite liberally.
- Fry the mushrooms in the same pan so that it'll soak up the juices.
- Stuff the loaf with the steak and the mushrooms, steak in the middle and mushrooms on the sides, if there's empty space left soak the left out crumbs briefly in the juices on the pan and stuff them in too.
- Replace the removed crust end of the loaf.
- Wrap the whole thing in a double sheet of foil paper and secure with string. Then secure again with parchment paper (or film) and more string. Place under a weighted board for 6 hours.
- When eating this sandwich just cut off a slice as required.