If you are like me you hear Minute Steak and think of your Mother’s Salisbury Steak. NO THANK YOU! These memories scarred me so much that I didn’t touch Minute Steak until quite recently. Turns out Minute Steak done right is a magical thing! Now when selecting my cuts on my side of beef I never miss Minute Steak.

This sandwich takes very inexpensive cut of beef and creates a gourmet sandwich in minutes! No marinating required.

Ingredients:

2- 200 gram Grass finished minute steaks

1 tbsp olive oil for brushing

4 slices of haloumi (grilling cheese) (approx 1 cm thick)

4 slices proscuitto or pancetta

Flaky salt & fresh cracked pepper

2-3 cups peppery arugula

2 fresh tomatoes sliced

1 baguette, quartered and sliced open lengthways

1-2 tbsp Mayonnaise (optional)

Directions

• Heat cast iron pan over medium heat.  Add prosciutto and fry for a minute per side.  Set aside.

• Brush haloumi with olive oil and fry these a minute per side. Remove from heat.

• Brush the steak with oil and season liberally with salt and lots of pepper. Fry these for a minute or two max per side. A minute per side will give you medium. Remove from heat and slice in half lengthwise so you have 4 steaks. Sprinkle with flaky salt.

• Spread a little mayo on each cut side of baguette and press on cast iron to lightly toast.

• Build your sandwich with steak, haloumi, prosciutto, arugula and tomato to taste.

Serve with more salad and summer dinner is served!