Menu

Recipe of the week

Peppered Steak with Charred Vegetables on Ciabatta Bread

Ciabatta Sandwich

Ciabatta

Makes 1 loaf

Preparation time 15 minutes + overnight+proving+15-20 minutes baking

350 g very strong white bread flour

1 tsp. salt

1 tsp. yeast

3 tbsp. extra virgin olive oil

200 ml hand hot water

For the starter batter

115 g very strong white bread flour

1 tsp. sugar

½ tsp. fast action dried yeast

150 ml hand hot water

Make the starter batter the night before. Place the flour, sugar and yeast in a small bowl and blend in the water. Mix to a smooth batter and cover with a damp tea towel

The following day, mix together the flour, salt and yeast in a very large bowl. Make a well in the centre and add the starter batter, olive oil and a little water. Beat to a smooth paste, gradually adding all the water. You should end up with a thick batter. Cover with a damp tea towel and prove for a couple of hours, it should triple in size

Grease and flour a large baking sheet with sides

Carefully tip the dough on to the baking sheet. Flour your hands well and pat and coax the dough into a long slipper shape, tucking the sides and ends under to plump up the dough. Dust with a good amount of flour, prove, uncovered for 45 mins

Preheat the oven to gas mark 7/220◦C

Bake for 15-20 minutes. Cool on a wire rack

For the Peppered Steak and Charred Vegetable filling

2 tsp. whole black pepper corns

350 g rump steak

1 garlic clove, crushed

1 tbsp. olive oil

1 red pepper, de-seeded and sliced into strips

1 orange pepper, de-seeded and sliced into strips

1 red onion, sliced into thin wedges

1 tbsp. olive oil

200 ml tub of crème fraiche

2 tsp. finely chopped chives

Large handful of watercress

Coarsely grind the peppercorns and then press the peppercorn dust into both sides of the raw steak

Mix together the garlic and oil. Turn the steak in the mixture until thoroughly coated. Set to one side

Combine the peppers and onion in a bowl. Drizzle with oil and ensure all the vegetables are coated

Heat a griddle pan over a high heat, add the steak and cook for 1-2 minutes on each side to seal the meat. Turn the heat to medium and cook the steak to your preference. Remove from the pan and leave to rest

Add the vegetable medley to the griddle pan and cook for 5 minutes until they are softened and are charred

Mix together the crème fraiche and chives.

With a warm ciabatta loaf, slice it length ways. Place a good helping of watercress on to the bread base. Thinly slice the steak and arrange on top of the watercress. Distribute the charred vegetables along the sandwich and spoon the crème fraiche over the medley of vegetables. Place the top on the ciabatta loaf

Serve and enjoy

Ciabatta recipe from the Women’s Institute Bread by Liz Herbert. London; Simon & Schuster, 2009

Peppered Steak and charred vegetables adapted from the Best-kept Secrets of the Women’s Institute Healthy Fast Food by Liz Herbert. London; Simon 7schuster, 2005