Steak sandwich

Use a tender, quick-cooking cut such as sirloin, rump or rib-eye. Slice it thinly across the grain after cooking so each bite is easy to chew.

Pat the steak dry, season it, then sear it in a very hot pan with a little oil. Rest it for 5 minutes before slicing thinly across the grain; cooking time depends on thickness and how done you like it.

Choose a sturdy roll, baguette or ciabatta that can hold the steak and juices without falling apart. Split and toast it cut-side down in the steak pan for extra flavour.

Caramelised onions, mustard and melted Cheddar are classic partners; rocket, horseradish or fried mushrooms also work well. For a Philly-style sandwich, use thinly sliced beef, softened onions and melted cheese in a long roll.

Keep the cooked steak, bread and fillings separate, then assemble just before eating so the bread does not turn soggy. Refrigerate cooked steak promptly in a covered container and use it within 3 to 4 days.

Warm thin slices briefly in a covered pan over low heat with a splash of stock or water, just until hot. Avoid prolonged frying, which can make the steak tough.

A 165 kcal per 100 g, but the amount in a sandwich depends on the size of the bread, the steak portion and additions such as cheese, butter or sauce.