Time to cook: 25 minutes 


2 mini ciabatta rolls 
4 garlic cloves 
½ cucumber 
2x 15ml spoon (2tbsp) fresh dill 
2 cos lettuce leaves 
4 sundried tomatoes
2x 15ml spoon (2tbsp) mayonnaise
1x 15ml spoon (1tbsp) Horseradish sauce
2x 15ml spoon (2tbsp) white wine vinegar
1x 5ml spoon (1tsp) brown sugar
225g (8oz) lean beef rump steak 
Knife, 2x chopping boards, garlic press, 2x small bowls, mixing spoon, cling film, non-stick frying pan, fish slice and 2x serving plates.
1. Prepare the ingredients:
  • slice the ciabattas in half
  • peel and crush the garlic cloves
  • slice the cucumber thinly 
  • chop the dill finely 
  • shred the lettuce leaves
  • thinly slice the sundried tomatoes.
2. To make the aioli, mix the mayonnaise, Horseradish sauce and two crushed garlic cloves in a small bowl, cover and place in the refrigerator.
3. To make the pickled cucumber, combine the cucumber, white wine vinegar, brown sugar and dill in a small bowl, cover and place in the refrigerator.
4. Dry fry the steaks with the remaining 2 crushed garlic cloves for approximately 4 minutes on each side.
5. Set aside to cool.
6. Using a clean knife and chopping board, cut the steaks into thick slices.
7. Fill the ciabattas with lettuce, tomatoes, slices of beef, aioli and pickled cucumber.
Top tips
  • Serve some of the filling as side orders if it does not all fit into the ciabatta.
Did you know?  
  • Ciabatta is an Italian bread which has a floury, crispy crust. In Italian, ciabatta means slipper which describes the slightly flattened shape of the bread.
Weigh, measure, knife skills (bridge and claw), peel, crush, shred, mix and chill.
Nutrition information per 100g/serving: Energy 901/3153kJ, protein 11.5/40.2g, carbohydrate 22.9/80.0g, carbohydrate of which sugars 3.3/11.6g, fat 9.1/32.0g, saturated fat 1.7/5.9g, dietary fibre 1.1/4.0g, salt 1.0/3.7g, iron 1.6/5.5mg