This juicy steak and tangy pickle-studded mayo recipe brings your fave sandwich to life - in a salad
Pickles aren't just for snacking on - we've snuck them into our recipes with this creamy, tangy pickle-mayo - the perfect condiment for tender rump steak.
Steak sandwiches are a thing of beauty, but sometimes you need something a little lighter right? Try our steak sandwich salad, tossed with crunchy salad leaves, tangy pickle mayo and garlicky croutons.
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Yields:
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
742
Ingredients
For the croutons
50 g unsalted butter
1 large garlic clove, finely grated
2 Tbsp. fresh parsley, finely chopped
125 g sourdough, cut into 3cm croutons
75 g Gruyère cheese, grated
For the mayo
150 g mayonnaise
50 g fresh pickles, finely chopped (we used Vadasz)
1 1/2 Tbsp. pickle brine
1/2 Tbsp. Dijon
1 Tbsp. fresh dill, finely chopped
For the salad
1 Tbsp. olive oil
2 x 250g rump steaks, at room temp
4 baby gem lettuce
80 g watercress
Directions
Step 1For the croutons, preheat the oven to 200°C (180°C fan) mark 6. Melt the butter in a pan then stir in the garlic and parsley, season and toss in the bread. Make sure they’re all coated well, then space out on a lined baking tray and sprinkle over the cheese. Bake for 10-12min, until cheese is melted and golden. Set aside to cool entirely.
Step 2Combine all the ingredients for the mayo in a small bowl, season to taste and set aside.
Step 3Rub the oil all over the steaks and season well. Heat a non-stick frying pan over a high heat and cook the steaks for 3-4min on each side for medium rare. Set aside on a warm plate and cover with a clean tea towel to rest.
Step 4Trim the ends of the baby gems before thinly cutting into slices across the lettuce. Toss in a large bowl with the watercress. Stir though about half of the mayo.
Step 5Thinly slice the steak and plate up with the salad before sprinkling with the cheesy croutons. Drizzle with some of the remaining mayo and serve the rest on the side.
GH TIP
We’ve used Gruyère for the croutons for its creaminess, but any cheese would work well.
Per serving:
Calories: 742
Protein: 30g
Fat: 61g
Saturates: 20g
Carbs: 16g
Sugars: 2g
Fibre: 2g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
