1 x 285g/10oz rump steaks
2 sprigs fresh rose ary, leaves picked
sea salt & freshly ground black pepper
1 loaf ciabatta or baguette
1-2 tbsp Dijon mustard
1handful of rocket or watercress
juice of 1 lemon
extra virgin olive oil
1- Place the ciabatta just to warm in the oven for a few minutes at 100C/225F/Gas ¼.
2- Season your steak and then sprinkle it with rosemary. Slice it across in half, place the slices one at a time between two pieces of clingfilm.
3- Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until 1cm/½" thick.
4- Rub with a little extra virgin olive oil and lemon juice.
5- Place the steak onto the fiercely hot griddle pan & sear on each side for just under a minute.
6Let it rest on a late while you cut your ciabatta in half lengthways and drizzle with olive oil on one side and spread mustard on the other 7Fill with rocket, place the steak on top then drizzle over any juice from the meat.