Gordon Ramsay’s Steak Sandwich
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Recipe Intro From firefoodfamily
This Gordon Ramsay’s Steak Sandwich gets a spicy twist in this copycat version, made with Tuttorosso’s 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.
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Recipe Card
ingredients
- 2 (6 ounce) beef filets
- 1 (14.5 ounce) can Tuttorosso Petite Diced Tomatoes
- 1/2 red onion, diced
- 2 Serrano peppers, seeds removed and diced
- 2 teaspoons red wine vinegar
- 2 ciabatta rolls
- 2 tablespoons mayonnaise
- 2 tablespoons whole grain mustard
- Butter leaf lettuce
- Olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Small handful fresh basil, shredded
- Optional: melted butter, garlic cloves, and thyme for resting steak
Method
Step 1
Preheat the grill to 450°F.
Step 2
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 3
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 4
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.
Step 5
In a small bowl, mix mayo and mustard to make the sandwich sauce.
Step 6
Toast the ciabatta rolls on the grill until lightly crisp.
Step 7
To assemble, spread sauce on each roll, then layer with butter lettuce, sliced steak, and a generous scoop of the tomato relish. Serve warm.