(16 snacks)

  • juice of 1 lemon
  • 2 sirloin steaks
  • salt and freshly ground black pepper to taste
  • about 30 ml wholegrain mustard
  • 8 small ciabattas (about 8 cm long)
  • about 30 ml basil pesto
  • large handful of rocket

Heat a griddle pan until very hot. While it is heating up, pour the lemon juice over the steaks and season them with salt and pepper. Cook the steaks on both sides, the way you like them. Take out of the pan and let rest for at least 10 minutes. Spread mustard on top of each steak. Halve the ciabattas and cut open each half. Spread pesto on the bottom slices, with rocket on top. Cut the steaks into thick slices. Put two or so onto every ciabatta and cover with the top slice of bread. Wrap each sandwich in a strip of baking paper and secure with kitchen twine.