To celebrate National Condiment Month, my September recipe launches the newest product in my range, Ale ‘n’ Arty Chutney. Quick and easy, this recipe has a cheerful summer feel whilst embracing the change in seasons, giving you a hearty meal for all to share.
Alice from ARTs – Craft Kitchen is celebrating winning her second 1-star Great Taste Award this year with her sumptuous Merry Berry Jam. A marriage of three well-suited berries: blackberries, blueberries and raspberries.
As quoted by the Great Taste judges this jam has ‘an earthy, hedgerow aroma with a soft set and good fruit content. There is an excellent balance of tartness from the fruits and sweetness.’
Sizzling Steak Sandwiches
Serves 4
Ingredients:
• 400g sirloin steak
•200g vine cherry tomatoes
•Quality ciabatta bread (enough for a sandwich each)
•1 jar of ART’s Ale‘n’Arty Chutney
• Table salt
•Freshly ground black pepper
•Freshly ground sea salt
Chef's Note:
To take this dish to the next level use multi-coloured cherry tomatoes to give a more complex flavour mix and a lively colouring to the dish.
Method:
- Place a large non-stick frying pan on a high heat.
- On a clean chopping board. Cut off the fat from the steak. Season the meat with table salt and black pepper.
- Place the meat between two sheets of parchment paper, Bash the meat with a meat tenderizer or a wooden rolling pin until it is about ½ inch thick.
- Sear the meat in the hot pan for 1 minute on each side until the meat is brown but still pink in the middle.
- Remove the steak from the pan and leave it to rest.
- Wash the cherry tomatoes and place them, still on their vine sprigs, to cook in the same hot pan, in the fat and juices left by the meat.
- Sprinkle with a dash of light virgin olive oil and red wine vinegar followed by freshly ground sea salt. Do not overcook (about 5 -10 minutes should be plenty).
- Just as the skins begin to split, remove them carefully from the pan.
- Begin to assemble the sandwiches. Cut the ciabatta length ways, and the steak loin into thin strips.
- Fill the ciabatta with the meat and tomatoes and top with my Ale ‘n’ Arty chutney. Tuck in and enjoy!