Superbowl Sunday Sandwich
- One 10 oz rump steak
- Some fresh rosemary
- Salt and pepper (freshly ground)
- Large loaf ciatbatta bread
- Olive oil
- Some fresh lettuce (rocket, arugula, whatever you prefer)
- 6-pack of beer
Cut the steak in half and put one half in a freezer type baggy. Add salt and pepper and some fresh rosemary springs... start pounding it flat and thin inside the bag. Remove from bag. Repeat this step for the other half of steak
Get the stovetop grill really hot. Drizzle just a little olive oil on top of steak... rub it all in with the rosemary that's already pounded into it. Put the steak on the hot grill. Meantime warm the ciabatta bread.
When the steak is done to your preference... remove it from grill and put in on platter... drizzle just a little more olive oil on top. Let it sit on the platter for a while.
Cut your loaf of ciabatta bread down the side... so it opens up like a big sandwich. Drizzle olive oil on the inside of the loaf... then take a good heaping tablespoon of Dijon Mustard and spread it on one side of the opened loaf of bread.
Put your fresh lettuce down on the open loaf... lay the steak pieces on top of the lettuce... any juice on the platter pour over top of the steak on the bread and close up the loaf. The bread will absorb all those delicious juices.
Cut it into large servings and enjoy!! Serve with chips and beer! Serves 4 with a hearty appetite!