Steak sandwich with shallot and avocado puree

Serve this with a bowl of chunky fries and you have the ultimate brunch-time special

Ingredients (Serves 2)

  • 300g/11oz rump or sirloin steak
  • 25g/1oz butter
  • 2 ciabatta or brioche buns
  • 1 large tomato, sliced
  • 2 pickled jalapeño peppers, sliced
  • A few assorted salad leaves

For the avocado purée

  • 2 tbsp olive oil
  • 4 shallots, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 1-2 small dried red chillies
  • Salt and freshly ground black pepper
  • Flesh of 2 large Hass avocados


Start by making the avocado purée. Heat the olive oil in a small frying pan, add the shallot and sweat for 5 minutes, then add the garlic and chilli. Season well and cook for a further few minutes until the garlic is soft. Add the avocado flesh and cook for another 5 minutes, mashing up the flesh with the back of a wooden spoon. Transfer to a bowl and keep warm.

Season the steak on both sides. Wipe out the frying pan and return to the hob over a high heat. When it is smoking hot add the butter, then 1 minute later add the steak and cook for 2-3 minutes each side, depending on the thickness and how you like your steak. Leave to rest for 5 minutes then slice thinly.

Cut open the ciabatta or brioche buns and toast them under a hot grill or in a dry frying pan. Spread the toasted buns with the avocado purée, top with the steak, tomato, jalapeños and salad leaves and serve straight away.