10/08/2026
🥪✨You’ve just found your new favourite sandwich combo!
🥰 This steak sandwich combines sweet-sharp balsamic blackberries and rich, tender steak. All pressed between two pieces of warm ciabatta.
🍜 Ingredients:
120g blackberries, halved lengthways
5 sprig/s thyme, leaves picked
1/2 tbsp balsamic vinegar
1 tbsp caster sugar
Ciabatta bread
20g unsalted butter
2 shallots, finely sliced
270g steak
3 tbsp soft cheese
25g rocket or watercress
👩🏻🍳👨🍳 Method:
- Preheat the oven to 200ºC, in a small saucepan set over a medium-high heat, combine the blackberries, ½ of the thyme, the vinegar, sugar and 2 tbsp water. Bring to the boil and cook for 5 minutes until soft. Set aside to cool and thicken.
- Bake the ciabattas for 8-10 minutes. Meanwhile, put a large, heavy-bottomed frying pan over a high heat. Add 1/3 of the butter and sauté the shallots with a pinch of salt for 4-5 minutes until lightly charred and soft. Add the remaining thyme, then tip the shallots into a shallow bowl, returning the pan to the heat.
Add another 1/3 of the butter and fry the venison steaks for 1-2 minutes on one side, depending on their thickness. Flip the steaks, add the remaining 1/3 of the butter and fry for 1-2 minutes more, basting as they cook and ensuring all cut surfaces are browned. Remove the steaks from the pan and rest on the shallots for 4 minutes, then slice and season.
- Slice open the ciabattas and spread with the soft cheese. Pile the shallots over the bases, add the sliced steak, then spoon over the balsamic blackberries. Add a handful of peppery leaves and the sandwich tops.
🛒 All ingredients available at Cozmo
