During the two weeks I stayed with my friend Nick while waiting to move into the new place, I did cook a bit although I missed my own larder and equipment. I mainly re-used old favourites requiring only ordinary ingredients found in any corner shop, but you can still make some really nice things out of basic ingredients.
Like this steak sandwich for example. The taste of crispy buttery bread and rare steak is divine, and with some green leaves, mayonnaise and good parmesan this a true delight.
Steak sandwich with spinach and parmesan, serves 1
200-300 g sirloin steak
salted butter and oil for frying
1-2 tbsp good mayonnaise, like Hellman’s or homemade
1 handful baby spinach
salt, black pepper
extra virgin olive oil
Season the meat. Cut the ciabatta in half. Heat up a frying pan with butter and oil on medium heat. Fry the bread crispy and golden and remove to a plate. Turn the heat up to high and fry the meat for a minute on either side. Remove to another plate and let the meat rest for at least 5 minutes.
Spread mayonnaise on the breads and top with spinach. Trim the meat and slice it. Divide the meat slices between the breads and top with parmesan shavings, ground black pepper and a drizzle of olive oil.