“I love this steak sandwich,” says Nancy Silverton. Marrow bones are roasted and their fat drizzled over toasted crusty bread before building the sandwich. “We all know there’s no better match than marrow and steak, and we cut the richness with pickled mustard seeds and arugula,” she says. “It’s a really simple steak sandwich but it’s very satisfying.”
½ bone, ask your butcher for marrow bones about 12cm / 5 in. long, halved lengthwise
170g (6 oz) coulotte steak
2 thick-cut slices crusty country loaf
1-2 tbsp Dressing (see below)
¼ cup rocket (arugula), loosely packed
¼ cup yellow mustard seeds
½ cup apple cider vinegar
1½ tsp mild-flavoured honey, such as clover or wildflower
1 chile de arbol
¾ tsp kosher salt
¼ cup Pickled Mustard Seeds (see below)
¼ cup Dijon mustard
2 tbsp Champagne vinegar
½ tsp salt
Put mustard seeds in a canning jar with a lid or heatproof small bowl or mug.
Combine vinegar, honey, chilli and salt in a small saucepan and bring to a boil over high heat.
Turn off the heat, pour the boiling liquid over the mustard seeds and set aside to cool to room temperature. Put the lid on the jar or cover the bowl or mug tightly with plastic wrap and set aside for 2 to 3 hours, until the pickling liquid has saturated the seeds and they’re like a seedy syrup.
Pass the mustard seeds through a fine mesh strainer to use.
Whisk ingredients together until combined.
Preheat oven to 180C / 350F. Place marrow bones on a sheet tray, marrow up, and cook for 15-20 minutes, until no pink shows when sticking knife down all the way to the bone.
Season steak with salt and pepper, then sear or grill to medium rare and let rest.
Toast bread on both sides in a skillet with oil on low/medium heat until dark golden all over. Rub with garlic on both sides.
To assemble, drizzle bone marrow fat all over one slice of toasted bread. Spoon dressing on bread and smear a thick, even layer. Lay over the rocket (arugula). Top with sliced steak, overlapping slightly. Sprinkle steak with salt. Scoop out half the marrow from one bone and smash on steak sliced as evenly as possible. On the second slice of bread, scoop and smear remaining marrow and spread evenly, then top the sandwich.
“I love this steak sandwich,” says Nancy Silverton. “It’s a really simple steak sandwich but it’s very satisfying.”