8 thick slices of sourdough bread
4 sirloin steaks
Salt and pepper
75gm blue cheese or to taste
Cotterill & Rouse Aioli
Cotterill & Rouse Fig & Balsamic Chutney
Drizzle steaks with olive oil and season on both sides with salt and pepper.
Cook the steaks to medium-rare. Remove from heat and rest while you prepare the other ingredients.
Toast the sourdough bread then spread with Cotterill & Rouse Aioli. Top with sliced steak, crumbled blue cheese, Cotterill & Rouse Fig & Balsamic Chutney and rocket leaves.
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