You know those days when you want something really hearty and filling and that bowl of healthy but utterly boring soup in the fridge isn’t going to do it? This is the antidote. It’s fast, easy and relatively cheap, but will make you feel like you just had a massively satisfying pub lunch rather than recession supper.
If you’re a freezer fiend like me you probably have most of the ingredients at home, such as some bread or a long-forgotten steak. You’ll certainly have onions and garlic in the press, and probably the blue cheese or the sour cream somewhere at the back of the fridge.
I cooked this last week on the fly (hence the Iphone pic, apologies) as the OH decided to go all caveman and demand red meat mid-week. It was quick, easy and very very tasty.
- 1 sirloin steak (fillet if you can afford it, but who can?), sliced
- 100g blue cheese + 2 tbsp sour cream + 2 drizzle olive oil
- 1 large onion, chopped + 3 garlic cloves, crushed + handful mixed mushrooms, chopped
- 1 brown ciabatta bread + mixed leaf salad
- 1 tsp black pepper + 1 pinch rock salt
- Wedges, to serve
- Slice the sirloin (I use scissors) and season well. Leave out of the fridge to adjust to room temperature.
- Mix blue cheese into sour cream, crushing well. If you can be bothered with the washing up, use a blender. Fill a ramekin with the mixture and place in the fridge to firm up.
- Heat oil in flat-bottomed pan, and throw onion, then garlic, then mushrooms in, sautéing well. Remove and leave covered. Pop ciabatta under the grill and brown lightly.
- Add second drizzle of oil to the pan, allow to heat up again and add steak, cooking quickly to leave the insides just pink.
- Spread the onion/mushroom/garlic mix across the bread, allowing it to soak up the juices. Layer on the steak, top with the blue cheese cream and add salad and wedges. Delish.
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Cheats: If you don’t have blue cheese in the house, this works just as well with goat’s cheese and some carmelised red onions.