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Steak Ciabatta With Hummus And Salad
Ingredients
3 garlic cloves, crushed to a paste with enough salt to season the steaks 30ml/2 tbsp extra virgin olive oil
4 sirloin steaks, 2.5cm/1in thick, total weight about 900g/2lb
2 romaine lettuce hearts
4 small ciabatta breads
Salt and ground black pepper
For the dressing
10ml/2 tsp Dijon mustard
5ml/1 tsp cider or white wine vinegar
15ml/1 tbsp olive oil
For the hummus
400g/14oz can chickpeas, drained and rinsed
45ml/3 tbsp tahini
2 garlic cloves, crushed
Juice of 1 lemon
30ml/2 tbsp water
Details
Serves: 4
Method
1. To make the hummus, place the chickpeas in a food processor and pulse to a paste. Add the tahini, garlic, lemon juice, salt and pepper. Pour in the water and pulse to mix.
2. Make a dressing by mixing the mustard and vinegar in a jar. Add the oil and season to taste. Shake well.
3. Mix the garlic and oil in a dish. Add the steaks and rub the mixture into both surfaces.
4. Preheat the grill (broiler). Cook the steaks on a rack in a grill (broiling) pan. For rare meat, allow 2 minutes on one side and 3 minutes on the second side. For medium steaks, allow 4 minutes on each side. Transfer to a plate, cover and rest for 2 minutes.
5. Dress the lettuce. Split each ciabatta and heat on the grill rack for a minute. Fill with hummus, the steaks and leaves. Cut each in half to serve.
Energy 1060Kcal/4429kj; Protein 75.9g; Carbohydrate 56.1g of which sugars 3.5g; Fat 60.6g of which saturates 11.6g; Cholesterol 115mg; Calcium 446mg; Fibre 9.6g; Sodium 791mg
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