المكونات
- Onions 2, sliced
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Sirloin Steak 300g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Halloumi-Style Cheese 200g
- Spinneysfood Organic Rocket Leaves 40g
- Spinneysfood Organic Red Grape Vinegar 1 tbsp
- Spinneysfood Parmigiano Reggiano 20g
- Spinneysfood Ciabatta Bread 1
- Honey 2 tbsp
- Slap Yo Mama Jalapeño Hot Sauce 2 tbsp
- Spinneysfood Jalapeño Hand-cooked Crisps 40g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Double jalapeño steak sandwich
Other 15 Mins Prep · 15 Mins Cook
- Heat a frying pan over a medium-low heat and cook the onions with a pinch of salt for 15-20 minutes, stirring occasionally, until soft, golden and caramelised.
- Drizzle the sirloin with olive oil and season generously with salt and pepper. Heat a griddle pan over a high heat. Grill the steak for 3-4 minutes per side, depending on thickness and your preferred doneness. Transfer to a board and allow to rest for 5 minutes before slicing thinly.
- While the steak rests, slice the halloumi and cook in a hot frying pan or on the griddle until crisp on both sides.
- In a bowl, toss the rocket with the red grape vinegar and shave over the Parmigiano Reggiano.
- Slice the ciabatta, drizzle with olive oil and toast the slices until lightly golden. Lay out two slices and divide the dressed rocket between them. Top with the halloumi, then drizzle over the honey and jalapeño hot sauce. Spoon over the caramelised onions, followed by the sliced steak and jalapeño crisps. Top with the remaining slices of ciabatta and press down gently.
- Slice in half and serve immediately while the halloumi is warm and the crisps are still crunchy.