This sandwich may only have a few ingredients, however, with a few subtle tricks, it creates an absolute flavour explosion in your mouth. By using our Smoked Salt, it not only enhances the natural flavour of the meat itself but adds a deep, smoky flavour to the meat as though it’s come straight from the smoker.
By using a griddle pan or BBQ, an extra level of smoky charred flavour is added that takes this to the next level. This smoky flavour is then echoed in the grilled tomatoes which combine so beautifully with the garlic aioli to make the most delicious condiment. Finished off with some zesty, peppery rocket and some fresh red onion all enclosed in a warm, crusty ciabatta roll, this really is the ultimate steak sandwich!
Spices used in this recipe
Sea Salt Flakes Smoked
Smoked salts are sea salt flakes that have been infused with smoke from real, untreated wood. No artificial flavours or colours are used at all. The salt is smoked with bark-free woods for up to two weeks. During this time, the wood imparts its own unique flavour profile to the salt, which can range from subtle to bold to sweet. Smoked salt is perfect for enhancing the salinity of a dish while imparting the smokiness inherent to burnt wood, and the flavour unique to different types of wood. It is perfect for anyone from meat-eaters who want to beef up a BBQ, to vegans and vegetarians looking to add flame-grilled flavour to a dish.
Remove steaks from the fridge at least 30 minutes before cooking – allowing them to come to room temperature ensures an even cook and tender meat.
While the steaks come to temperature, put the grill in the oven on. Cut the tomatoes in half down the middle and drizzle with olive oil and sprinkle with some of the smoked salt. Place a griddle pan on a very high heat and when hot, place the tomatoes cut-side down and sear for 1 minute. Remove from the pan and place cut-side up on a lined baking tray and place under the grill for about 7 minutes.
While the tomatoes grill, rub the outside of the steaks generously with olive oil and the remaining smoked salt. Get your griddle pan back up to a very high heat and when it’s smoking hot, place the steaks in and cook for 6 minutes for medium rare, or to your liking, turning every 30 seconds. Remove from the pan and set aside to rest before cutting.
While the steaks rest, place the now-grilled tomatoes in a food processor or blender with the aioli and blend until combined.
In a bowl, dress the rocket with a little olive oil and the juice of the 1/2 lemon.
Return the griddle pan to the heat with the steak juices still in there. Cut the ciabatta rolls in half and place cut-side down in the pan to both char and warm up and soak up all the remaining meat juices.
While the rolls warm up, slice the steak against the grain. Take the bottom piece of the rolls and smear generously with the grilled-tomato aioli, top with the dressed rocket, the steak slices and red onion and place the tops on. Serve and enjoy!