Tomahawk Steak Ciabatta & Tobacco Onions

The ultimate steak sandwich. Serve with fresh ciabatta, wild rocket and garnish with our tomahawk tobacco onions.

(Serves 2)

Ingredients

• 2 Ribeye steaks

• 3 garlic cloves, peeled

• 1 tbsp Peak Blends Tomahawk

• 2 tbsp olive oil

• Salt

Tobacco Onions

• 1 medium onion, finely sliced

• 2 tbsp flour

• 1 tbsp dried oregano

• 1 tbsp Peak Blends Tomahawk

• Pinch of salt & pepper

• Vegetable Oil (for frying)

To Serve

• Sliced gherkins

• Mustard mayonnaise

• Wild rocket

• Ciabatta Bread

Method

1. Allow steaks to come to room temperature and place in a large baking tray.

2. Add oil, garlic cloves, Tomahawk Grill Spice and a good pinch of salt to the steaks. Rub well and sit aside. Meanwhile, make the tobacco onions; add the flour, oregano, Tomahawk Grill Spice, salt and pepper to a bowl and mix well. Add onions to bowl and ensure they are coated in flour mixture.

3. Heat around 4cms of vegetable oil in a pan and when hot, fry the onions till crispy and golden. Remove with slotted spoon and drain on kitchen paper.

4. Heat a griddle pan till very hot and fry steaks on each side for around 5 minutes or till a crust has developed on each side. Remove from heat and allow to rest before slicing.

5. Fry the halved ciabatta breads in the same frying pan, this will allow the bread to soak up the cooking juices.

6. To assemble, spread mustard mayonnaise on the ciabatta, add rocket, sliced gherkins, sliced steak and top with the crispy tobacco onions.