Steak Sandwich

One of my favourite treats is a steak sandwich. I often use venison steaks as they are so lean a decent sized one is only 2 points. They also have a more intense flavour than beef and when cooked to medium rare are delightfully juicy.

Make sure your pan is smoking hot, season the steaks and then spray with oil from the mister, do not spray the pan or you will have a kitchen full of black smoke. Sear for a couple of minutes on each side then set to rest. I like ciabatta bread as the dry texture makes a wonderful contast to the juicyness of the steak and really absorbs the flavour.

Cut the bread in half and toast in the griddle pan - it literally takes seconds and both warms and crisps the bread. Add the steak to the bread and pour over and escaped juices.