Steak & Tomato Panini with Tarragon Salsa

Cook Time 20 minutes

Servings 2


1 x (400g) piece of skirt steak, brought out of fridge 1 hour before cooking

1 small brown onion, cut into rounds

2 ripe tomatoes, sliced

2 x rectangular ciabatta rolls

2 tbsp whole egg mayonnaise


1 small bunch tarragon, leaves picked

1 handful of baby spinach leaves

1 clove garlic

30g cashew nuts, soaked for water for 20 minutes

1 tbsp Dijon mustard

100ml extra virgin olive oil

1 tbsp white wine vinegar

Salt & pepper


For the salsa, place all ingredients into a jug and using a stick blender, blend until smooth.

Activate the searing function then preheat the grill. Place the ciabatta rolls on the grill to warm through for 2 minutes then remove.

Rub oil all over steak and onions and season with salt and pepper.

Place the steak and onion on the grill and close the lid. The sensor will begin to calculate the thickness of the meat and cook to your liking. Once cooked, remove steak and onions and rest for 5 minutes before thinly slicing.

Spread tarragon salsa on one side and mayonnaise on the other side. Add onion and then tomato which has been seasoned with salt and pepper. Add sliced steak and sandwich together.


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