Gordon Ramsay’s Steak Sandwich

10 minutes Prep Time
25 minutes Cook Time
2 Servings

This Gordon Ramsay’s Steak Sandwich gets a spicy twist in this copy cat version, made with Tuttorosso Petite Diced Tomatoes for a punchy, slow-cooked tomato relish. Juicy grilled filet, tangy mustard-mayo, and crisp butter lettuce bring it all together on toasted ciabatta.   @firefoodfamily   @thefeedfeed

Ingredients

  • 2 beef filets, 6 ounce
  • Kosher salt and freshly ground black pepper to taste
  • garlic cloves, thyme, melted butter – optional for resting steak
  • olive oil, drizzle
  • 1/2 red onion, diced
  • 2 serrano peppers, seeds removed and diced

  • 1 can Tuttorosso Petite Diced Tomatoes 14.5 oz

  • 2 teaspoons red wine vinegar
  • basil leaves, shredded, small handful
  • 2 tablespoons mayonnaise
  • 2 tablespoons whole grain mustard
  • 2 Ciabatta bread, or rolls
  • butter lettuce

Instructions

Step one

Preheat the grill to 450°F.

Step two

Season the filets with salt and pepper. Sear over direct heat for 2 to 3 minutes per side, then move to indirect heat and cook until the internal temperature reaches 125°F for medium-rare. Rest in foil with melted butter, thyme, and garlic, if desired.

Step three

Place a skillet over the heat. Add a drizzle of olive oil, then sauté the onion and serrano until softened, about 4 minutes. Stir in the Tuttorosso Tomatoes and cook, stirring often, for 5 to 6 minutes.

Step four

Add the red wine vinegar and continue cooking another 5 minutes, or until thickened. Remove from heat and stir in shredded basil. Season with salt and pepper to taste.

Step five

In a small bowl, mix mayo and mustard to make the sandwich sauce.

Step six

Toast the ciabatta rolls on the grill until lightly crisp.

Step seven

To assemble, spread sauce on each roll, then layer with butter lettuce, sliced steak, and a generous scoop of the tomato relish. Serve warm.

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