2 beef steak cuts (such as ribeye or porterhouse) or alternatively use 1 pack Silver Fern Farms Māhaki Valley Lamb Steaks
4 tbsp olive oil
2 ciabatta buns
handful of fresh lettuce leaves
½-1 red onion, sliced
100g feta, crumbled
8 cherry tomatoes, halved
relish (we used Barker’s Beetroot Relish)
aioli, to dollop
edible flowers to garnish, such as pansies
Remove steaks from packaging and allow to bloom.
Preheat a frying pan to medium-high.
Drizzle steak with a little olive oil, season with salt and freshly ground black pepper and cook 3-4 minutes each side (for medium-rare). Set aside to rest for 5 minutes then carve across the grain into 3-4 slices.
Halve the buns, drizzle cut sides with oil or butter and lightly grill.
Spread bun with aioli and layer with some lettuce.
Divide steak among the ciabatta and add red onion, feta and cherry tomatoes. Add relish and a dollop of aioli. Place the edible flowers on top as a garnish.