NEXT LEVEL: Steak sandwich

Juicy red meat is offset by sweet and tangy onions, plus a gentle hit of horseradish for a winning sarnie

- BARNEY DESMAZERY

SERVES 2 PREP 10 mins COOK 12-15 mins MORE EFFORT

GARLIC BREAD

Turn the bread into more of a bruschetta than simple toast by griddling it then rubbing with garlic for extra flavour.

A HINT OF ACIDITY

Rubbing the steak with a red wine vinegar helps season it, and adds flavour to the juices it releases as it rests on the bread.

A NEW LEAF

Not all salad leaves are equal and we've purposely chosen to go with two types for their different merits. Little Gem brings crunch and succulence, and watercress or rocket bring peppery flavour.

SPECIAL SAUCE 

We've whipped up a sauce of some of the best condiments for beef - namely mustard and horseradish, mellowed with spreadable, creamy mayonnaise. Ours isn't too fiery so if you like horseradish heat, do add more to suit your taste.

THE RIGHT CUT

As you won't be using a steak knife, you need a cut that's tender enough to bite through easily without pulling the rest of the steak with it and that still packs flavour - for us that's a thin-ish trimmed sirloin. If sirloin breaks the budget, then a battered out rump is a good option, too.

BEST BREAD