Minute sirloin steak panini

Telegraph

3 days ago

This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together.
Requires marinating and cooling time.
Overview
Prep time
15 mins
Cook time
20 mins
Serves
4
Ingredients
4 minute steaks, about 120g each (you could also use frying steak)
3 tbsp light olive oil
2 garlic cloves, finely chopped
4 sprigs of thyme, leaves picked and finely chopped
4 banana shallots, halved and thickly sliced
8 tbsp mayonnaise
2 tsp hot English mustard
2 tsp hot horseradish sauce
To assemble
4 paninis, split in half
2 Vesuvio or heritage tomatoes, sliced
4 handfuls of rocket
1 tbsp red wine vinegar
Method
Step
Lay 4 minute steaks on a tray, rub them all over with 1 tbsp light olive oil and generously season both sides. Sprinkle over 2 finely chopped garlic cloves and 4 finely chopped sprigs of thyme and leave to marinate for a few minutes.
Step
Meanwhile, heat 2 tbsp light olive oil in a medium frying pan. Add 4 banana shallots, halved and thickly sliced, and cook for about 15 minutes on a medium/low heat until softened, browned and well caramelised. Remove from the heat and leave to cool.
Step
Transfer the caramelised shallots to a small bowl, add 8 tbsp mayonnaise, 2 tsp hot English mustard and 2 tsp hot horseradish sauce, and mix well. Set aside.
Step
When you're ready to eat, lay the steaks on a very hot part of the barbecue and cook for 1 minute on each side (or to your liking) or until well charred. Remove from the barbecue and place on a tray to rest.
Step
Now you're ready to layer up your sandwich. Spread the bottom half of each panini with some shallot mustard mayo. Slice the steaks and arrange over the mayo. Season 2 sliced Vesuvio or heritage tomatoes and lay on the steak. Dress 4 handfuls of rocket with 1 tbsp red wine vinegar and pile on top of the tomato. Spread the remaining shallot mustard mayo on the cut surface of the panini tops, position over the filling and press down. Cut each panini in half, if you like, and serve.