Garlic Mushroom Steak Ciabatta

“We like to treat ourselves at least once a week to a meat dish, and Steak is the ultimate indulgence. The good thing about this recipe is that a little goes a long way. A single Sirloin cut will easily feed 2 people, saving pennies as well as minimising the environmental impact.”



1 Sirloin Steak
1 Ciabatta loaf or 2 individual Ciabatta rolls
12 small Portobello mushrooms or 4 large ones
1 bulb of garlic
1 large knob of butter


Preheat the oven to 220C (200C fan). Peel all but 2 of the garlic cloves and crush them with the flat side of a broad knife. Place them in a lidded ovenproof dish with the mushrooms, season and then drizzle with rapeseed oil. Roast in the oven for 30 minutes.

While the mushrooms and garlic are roasting, cut 2 sandwich-sized slices from the Ciabatta loaf and halve them. Pop each slice under the grill for a few minutes until they start to brown. Take 2 garlic cloves from the bulb, remove the skin and slice length ways. Rub each of the Ciabatta slices with the raw garlic. The toasted bread will soak up the intensely flavoured oils like a sponge.

Heat a frying pan on a medium-high heat and rub one side of the steak with rapeseed oil and season generously with sea salt and black pepper. Cook the steak on the oiled side for 2 minutes (or 3 for a thick cut). Oil the face-up side and season before flipping and cooking for a further 2 minutes. This should leave the steak blushing pink in the middle but not bloody. Leave the steak to rest for a couple of minutes before slicing thinly.

When the mushrooms and garlic are ready to come out of the oven, add a large knob of butter and mix with a spoon as it melts into the juices. When the butter has melted, remove half the mushrooms from the dish and pour the rest into a blender. Blitz into a coarse paste and set aside.

Now it’s time to assemble the sandwich. Trust me, all the effort so far will be worth it!

Slice the whole mushrooms and layer on the bottom half of each Ciabatta. Next, layer up the steak slices and finally top with the garlicky mushroom purée. Top the whole thing off with the lid and push down gently with the palm of your hand to help the juice soak into the crispy bread.

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