Steak Sandwich with Tallegio & Roasted Ketchup

You’ll need

2 Ciabatta Rolls

4 Vine Tomatoes quartered

1 Diced Onion

8 Garlic cloves

sprig of fresh thyme

1 tbsp sherry vinegar

2 tbsps Sunflower Oil

1 tbsp caster sugar

100 g chorizo sliced

6 tbsps mayonnaise

100 g padron peppers

2 tbsps olive oil

2 6oz fillet steaks

salt and pepper

knob of butter

sprig of fresh rosemary

Method

1.Start by making the ketchup. Add the tomatoes, 4 garlic cloves, thyme, onion, vinegar, sugar, sunflower oil, and seasoning to a baking tray roast for 1 1/2 hours at 140℃ then simply blitz in a blender

2. To make the aioli roast 3 garlic cloves in the same oven as the ketchup for 1 hr at 140℃ until soft squeeze the flesh into the mayonnaise. In a frying pan with a little oil render the fat out of the chorizo before pouring into the aioli and stirring. keep the Chorizo to go onto the sandwich!

3. For the peppers heat olive oil and fry them whole in the pan charring and blistering them all over. be careful they may spit and jump. remove from the pan when nicely blistered all over and season with a pinch of salt

4. For the buns slice them through the middle and toast in a frying pan before placing slices of tallegio on the bottom halves and grilling until melted

5. For the steak oil the meat and season well, get a pan to smoking hot temp then sear them well all over before adding the butter, garlic clove and rosemary turning off the heat at this point. cook to your liking I'd recommend a rare to medium rare finish on a fillet before allowing to rest for 10 mins.

6. Assemble the sandwich by adding chorizo on top of the cheese then the ketchup, then the steak, padron peppers, aioli and finally the top bun