Open steak sandwich with haloumi, avocado and red onion

Open steak sandwich with haloumi, avocado and red onion

Created by Jake’s Kitchen for Phantom Apparel

Serves 2 hungry mouths

You could argue that calling this a sandwich is incorrect. I have tried to eat without a knife and fork and it’s a messy business. But a tasty business nonetheless. Call it whatever you like.

 Ingredients

1 Red onion, peeled and quartered

1 Large avocado, peeled, stone removed and cut into 8 slices

1 Rib eye steak, approx 250g at room temperature

4 Slices haloumi cheese

2 Slices of sourdough or similar

Olive oil

Salt and pepper

Lemon juice optional

 

Method

Heat a griddle pan until hot. Brush the onions with olive oil and season with salt and pepper then add to the hot pan. Turn them occasionally. Brush the steak with olive oil on both sides and season with salt. Cook in the hot griddle pan for about 3-4 minutes on each side, depending on thickness and how rare you like it. Remove and rest while you prepare everything else. Leave the onions in the pan. As soon as steak is resting, brush the sourdough slices and haloumi slices generously with olive oil and add to the pan. Cook on both sides until nicely chargrilled. Remove from pan along with onions.

Slice the steak and pile onto the chargrilled sourdough with the onions, avocado and haloumi. Squeeze some lemon juice over the top if that’s your thing. Have some napkins ready and serve.

 

 

Jake from Jake's Kitchen cooking pasta for guests
Our compliments to the chef...

"Cooking has been a big part of my life since leaving university almost 17 years ago. I’ve never really seen it as a job, more a passion which I am fortunate enough to earn an income from. Knowing how to cook has also been so useful when it comes to my other passion - exercise.
I’m not obsessive about it but I know that I feel much better after I’ve done some, not just physically but mentally too. And it’s always been easier if I am eating well. I don’t like diets or fasts, but just try to apply a bit of common sense. Nothing is off limits, but I do pay attention to what I’m eating ands its usually easy to tell if something is doing more harm than good. Moderation is the key!
Life can be super busy so for me its all about being able to prepare food which is delicious, uncomplicated, and most importantly quick, but without compromising on health. I’m lucky that my background in food has helped me build up a bit of knowledge which I can use when cooking for myself and my family, and I'm pleased to share it with you through the Phantom Apparel brand."

Jake

Jake's kitchen logo in blue

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