Griddled Waguy rump steak sandwich with Derimon oak smoked butter (True Taste winner 2011)

Serves: 1

Preparation time: 10 minutes

Cooking time: 10 minutes

These steaks are so tender they only need cooking for a few minutes –keep a

stock in the freezer for a quick snack!

Ingredients

1 tbsp Derimon oak smoked butter*, softened

1 tsp fresh flat leaf parsley, chopped

175g  Ifor’s Welsh Wagyu rump tail steak*

2 tsp olive oil

Freshly ground black pepper

½ ciabatta loaf

Lettuce leaves to serve

Method

Put the butter in a small bowl, season with pepper and mix in the parsley.

Chill until ready to use.

Heat a griddle pan or barbecue until smoking.  Brush the steak with a little

oil and cook for no more than 2 minutes each side, then transfer to a board

and cover with foil to rest.

Cut the ciabatta loaf in half, brush the cut side with remaining oil and

place cut-side down on the griddle pan for 1-2 minutes, until charred.  Place

the steak on the bottom half of the loaf and spread the butter over it.  Add

the lettuce leaves, and top with the remaining bread. Serve with Stubbins *

homemade tomato ketchup.