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Grilled Steak Ciabatta with Blue Cheese Coleslaw

Asteak sandwich is a classic American lunch. Here we make 2 steaks go a long way and make 6 ciabatta rolls. I have made the coleslaw with white cabbage and kale for a change and blue cheese goes particularly well with the steak, although there is only a small amount.
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Servings 6 people

Ingredients
  

  • 2 tsp of sunflower oil
  • 1 sea salt plus extra to season the steak
  • ½ tsp of freshly ground black pepper plus extra to season the steak
  • 6 ciabatta rolls
  • 60 ml of mayonnaise
  • 30 ml of natural yoghurt
  • 2 tsp of Dijon mustard
  • 2 tsp of apple cider vinegar
  • 1 tsp of sugar
  • 40 g of Cropwell bishop blue stilton crumbled
  • ¼ tsp of celery salt
  • ¼ tsp of celery seeds optional
  • ½ white cabbage approx. 250g, shredded
  • 25 g of kale tough stems discarded, leaves thinly sliced
  • 2 carrots approx.100g
  • 2 spring onions thinly sliced
  • 70 g of wild rocket

Instructions
 

  • Bring the steaks to room temperature about 30 mins before cooking. Brush with the oil and season with sea salt and freshly ground black pepper.
  • Heat a grill pan to medium-high and grill the steaks for about 2-3 mins per side for medium rare. Allow the steaks to rest for about 10 mins, then thinly slice them and set aside.
  • Cut the ciabatta rolls in half and grill for about 4-5 mins, taking care not to take on too much colour too quickly. Allow to cool and set aside.
  • Make the dressing for the coleslaw by combining the mayonnaise, yoghurt, mustard, vinegar, sugar, salt, pepper, stilton, celery salt and celery seeds, if using, in a small bowl. Mix and adjust the seasoning if necessary.
  • Mix together the cabbage, kale, carrots and spring onions in a bowl. Add the dressing and combine. Taste and adjust the seasoning, think salt, pepper and a pinch of sugar. Keep the coleslaw in an airtight container in the fridge until you’re ready to use it.
  • Place a small mound of rocket on the bottom half of the roll. Add the sliced steak and top with a large spoonful of coleslaw and the other half of the bun. Avoid adding too much juice from the steak or coleslaw to stop the buns going soggy.
  • If you're taking the sandwiches to a picnic, it's best to assemble them just before you leave home, or on-site if you like. Wrap the rolls in baking paper to transport them.