Equipment
Ingredients
Main Components
- 2 ciabatta
- 20 ml olive oil, room temperature
- 3 leeks, cleaned and trimmed
- 175 g rump steak, room temperature
- 2 g salt
- 1 g black pepper, freshly ground
- 100 g gorgonzola, crumbled
Nutrition (per serving)
Method
Heat a griddle pan over high heat until it begins to smoke.
Drizzle the cut sides of the ciabatta with 5ml of olive oil and grill for 2-3 minutes per side until char marks appear.
Coat the leeks in 5ml of olive oil and grill for 4 minutes, turning frequently, until they are tender and slightly blackened.
Rub the rump steak with the remaining olive oil and season both sides with salt and black pepper.
Place the steak on the hot griddle and sear for 3 minutes per side for medium-rare (internal temperature 54°C/130°F).
Remove the steak from the pan and let it rest on a warm plate for 5 minutes.
Preheat the oven grill (broiler) to a medium setting, approximately 200°C/400°F.
Arrange ciabatta slices on a baking sheet and distribute the crumbled gorgonzola evenly over the top.
Place the baking sheet under the grill for 2-3 minutes until the cheese is melted and bubbling.
Slice the rested rump steak into thin strips against the grain.
Layer the grilled leeks onto the bottom ciabatta slices, top with sliced steak, and cover with the remaining ciabatta halves.
Chef's Notes
- Ensure the griddle pan is truly smoking hot before adding the steak to achieve a proper crust without overcooking the interior.
Storage
Refrigerator: 24 hours — Bread will lose texture; store components separately if possible.
Reheating: Warm steak and leeks in a pan over medium heat; toast bread separately.
