Boxty Steak Sandwich

  • 1 good quality sirloin steak (approx. 280 g)
  • 250 g boxty (traditional or gluten-free; use potato bread for a dairy-free option)
  • 2 small shallots
  • 2 red bell peppers
  • Juice of 1 lemon
  • 2 tbsp Dijon mustard
  • 1-2 tbsp olive oil
  • 2 tsp rice vinegar (or apple cider vinegar)
  • 1-2 tsp fresh thyme
  • black pepper and smoked sea salt to taste
Method 1) Cut the shallots into thin slices and place them in a small bowl or jar with the juice of 1 lemon, 2 teaspoons of rice vinegar, and 1-2 tablespoons of water. Mix well and place the shallots in the fridge while you prepare the other ingredients. 2) Cut the peppers and roast them in a preheated oven at 180°C for 20-25 minutes with 1/2 tablespoon of olive oil. 3) Cook the steak according to your preferences. Once ready, transfer the meat to a plate and wait a couple of minutes before cutting it into thin slices. 4) Toast our boxty in a pan with a bit of olive oil until golden and crispy. Once ready, cut it into 2 or 3 large pieces. 5) Assemble the open sandwich by adding mustard, peppers, and steak on top of a slice of toasted boxty. Finish with marinated shallots, fresh thyme, black pepper, smoked sea salt, and olive oil. Combine all the different ingredients right before serving.