Gorgonzola Focaccia Sandwich with Scotch Sirloin Steak and Beef Tomato
Creamy Gorgonzola creates the perfect indulgent lunch.
- 2 small focaccia rolls
- 1 tbsp Worcestershire sauce
- 1 tsp dark soy sauce
- Black pepper, to taste
- 1 tbsp olive oil
- 2 x 100g Scotch sirloin steaks, flattened to 1cm thick
- 1 beef tomato, sliced
- 2 tsp horseradish sauce
- 1 handful mixed baby leaves
- 40g Gorgonzola piccante
Preheat the oven to 200°C.
Marinate the steak in Worcestershire sauce, soy sauce, a good pinch of black pepper and 1/2 tbsp olive oil for 15 minutes.
Meanwhile, bake the focaccia rolls until crunchy.
Heat a griddle pan, add a little olive oil and fry the steak for 1 minute a side for medium rare, or 1 1/2 minutes a side for medium. Leave to rest while you griddle the tomato slices, 1 minute a side.
Slice the steak into strips.
Slice the focaccia in half, spread with a little horseradish, top with salad leaves, tomato, steak strips and plenty of Gorgonzola piccante.
Cook’s tip: If you can’t get hold of focaccia bread, try using Italian ciabatta or seeded rolls.
Recipe courtesy of Gorgonzola