Bavette Steak Sandwiches with Gruyère and Romesco Sauce Recipe
This delicious bavette steak sandwich recipe includes a punchy romesco sauce and is finished with a huge amount of grated Gruyère cheese.
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Cooking tools:
- Food processor
- Grill
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Grater
- Toaster
Ingredients
- 50g of blanched almonds
- 175g of piquillo peppers, drained weight (1 jar)
- 1 tbsp of sherry vinegar
- 50ml of olive oil
- sea salt
- freshly ground black pepper
- 4 San Marzano tomatoes, or other good quality, ripe tomatoes
- 8 sprigs of thyme
- 2 garlic cloves, finely sliced
- olive oil
- 1kg bavette steak, (whole)
- vegetable oil, for coating
- 1 ciabatta loaf, quartered and then sliced in half for each sandwich
- 400g of Gruyère, grated
- 1 large bunch of watercress, or peppery rocket
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