Serve these hearty rolls at a picnic or for a filling family lunch. A combination of sirloin steak, horseradish sauce and onion rings will be a hit with all ages
- Crusty rolls (we used M&S ones)
- 275g (9oz) sirloin steak
- 2 tsp olive oil
- Freshly ground black pepper
- 3 tbs mayonnaise
- 1 tbs horseradish sauce
- 4-5 ripe tomatoes, sliced
- 1 small red onion, peeled and cut into rings
- A few spinach or rocket leaves
Rub the steak with oil and pepper. Heat a griddle pan and cook the steak for about 3 mins on each side, to keep it med rare. Leave to cool, then slice thinly.
Mix the mayonnaise and horseradish and spread over the split rolls. Arrange the tomato and red onion on the bottom halves, then the steak, and top with a few spinach or rocket leaves. Put the top on, tie and wrap.
As the rolls are so generously filled, you’ll need raffia or string to tie them together before wrapping in paper.