John Myers
Ingredients for 4 servings:
- 1 ciabatta
- 4 rump steaks
- 100g aioli
- 1 iceberg lettuce
- 4 tomatoes
- 1 bell pepper(s), yellow
- 1 jar of jalapeño(s), green, approx. 225 g
- 100 g Cheddar cheese, grated
- 1 jar white wine, dry
- chili flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Grill the rump steaks to your liking. In the meantime, slice the ciabatta lengthwise and spread a thin layer of aioli on each half. Tear the iceberg lettuce into small pieces. Thinly slice the tomatoes and thinly strip the peppers. Distribute these three ingredients in individual portions on the ciabatta halves. Pour the white wine into a small saucepan and heat. Add the cheese, melt it, and cook until it forms a creamy sauce. Season with chili flakes to taste. Cut the grilled rump steaks into thin slices and arrange them on the bed of vegetables. Scatter jalapenos on top, depending on how spicy you like them, and drizzle the cheese sauce over everything. Then divide the ciabatta halves again to create 4 pieces, allowing each person to add their own seasoning.
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