Griddled steak sandwich with olive & caper butter

• butter↗1 tbsp tbsp

  softened

• pitted olives↗2

  any colour

• capers↗3
• pinch thyme↗

  leaves

• rump steak↗175g g

  trimmed of any fat

• olive oil↗2 tsp tsp
• ½ ciabatta

  loaf

• little gem lettuces↗2

  leaves

Step-by-step instructions

1. 1

   Put the butter in a small bowl and season with pepper. Finely chop the olives, capers and thyme leaves and stir into the butter. Chill until ready to use.

2. 2

   Heat a griddle pan or barbecue until smoking. Brush the steak with a little of the oil and lay on. Cook for 3-4 mins each side, then transfer to a board and cover with foil to rest.

3. 3

   Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut-side down on the griddle pan for 1-2 mins, until charred. Place the steak on the bottom half of the loaf and spoon the butter over it. Add the lettuce leaves and sit the top of the loaf on.