Karen Coakley

  • 2 x sirloin steaks, placed between cling film and flattened with a rolling pin
  • 3 tbsp red wine
  • 2 fresh bay leaves
  • 2 garlic cloves, peeled and squashed a bit
  • 2 slices of serrano ham
  • 2 eggs
  • Sea salt and black pepper
  • 1-2tbsp rapeseed oil (for frying)
  • 2 Soft bread rolls (or really good baguettes!)
  • Piri Piri sauce to serve (I use Rebel Chilli Barrell Aged Hot Sauces or Tabasco sauce)

1) Marinate the steaks in the wine, garlic and bay leaves for at least four hours or overnight before you cook them.

2) Heat the oil over a high heat in a non-stick frying pan that will fit the steaks and pat them dry with kitchen paper before seasoning well with salt and pepper, reserve the marinade. When the pan is very hot add the meat and fry very quickly turning once. When cooked to your liking remove and allow the meat to rest on a plate.

3) Meanwhile in a separate pan crisp up the serrano ham, it should only take a minute and also fry your two eggs. Put the halved bread rolls under the grill until very slightly crisp and warm.

4) Pour the meat marinade into the pan and let it bubble up well. When it has thickened a bit and tastes good, dip the cut sides of the rolls in to soak up some sauce. Put the bottom half of the roll on a plate, top with the serrano ham then the steak finishing with the egg. Pour on any juices from the steaks when they were resting and finish with a drizzle of piri piri sauce. Put the top on the rolls, squash together and serve at once.