Wood-Fired Steak Sandwich with Homemade Pesto

A thick-cut steak, seared in cast iron inside a roaring pizza oven, sliced and piled onto sourdough with homemade pesto and blistered vine tomatoes. This is weekend cooking at its best - not complicated, but every element earns its place. The pesto takes five minutes and is leagues ahead of anything from a jar.

Sandwich Ingredients

• 1 thick-cut sirloin or ribeye steak (300-350g), brought to room temperature
• 2 slices quality sourdough bread
• 1 small bunch vine tomatoes
• Handful of fresh rocket
• Sea salt and freshly ground black pepper
• 1 tbsp olive oil

Pesto Ingredients

• 1 small bunch fresh basil (about 30g)
• 1 small garlic clove
• 25g hazelnuts, toasted
• 30g grated Parmesan
• 60ml extra virgin olive oil
• Salt and pepper to taste
• A squeeze of lemon juice (optional, but recommended)

Method

1. Preheat your pizza oven to 400°C (750°F) with a cast-iron skillet inside.
2. Season the steak generously with sea salt and pepper. Add a tablespoon of olive oil to the screaming-hot skillet and sear the steak for about 2 minutes per side for medium-rare. Adjust timing to your preference, but remember the residual heat will carry the cook further. Remove and rest for 5-10 minutes on a warm plate.
3. While the steak rests, place the vine tomatoes in a small ovenproof dish, drizzle with olive oil, and roast in the oven for 5-7 minutes until the skins blister and split.
4. Make the pesto by blending the basil, garlic, toasted hazelnuts, Parmesan, and olive oil until you have a rough paste. Season with salt, pepper, and a squeeze of lemon juice if using. Keep it chunky rather than smooth - you want texture.
5. Toast the sourdough slices in the skillet with a little of the beef fat left in the pan. This takes seconds in a hot oven - watch it carefully.
6. Assemble your sandwich: spread pesto generously on the toast, layer the sliced rested steak, top with the roasted vine tomatoes and a handful of fresh rocket.