Gordon Ramsay's recipe for the tastiest steak sandwich you will ever have

Create mojo rojo, a spicy cold sauce that originated in the Canary Islands, with Gordon Ramsay 's culinary know-how. Also known as red sauce, this is the perfect basting mixture to infuse more flavour into the steak while it is being cooked under the grill. While a conventional oven with a grill is the best way to cook the steak (aside from a barbecue), a griddle pan can be just as good.

As for the loaf of bread you choose, it could be ciabatta bread, French baguette, or soft white sandwich bread bought from your local supermarket . Once you've tried Gordon Ramsay 's steak sandwich, and you've got the hang of it, you may never return to a simple steak sandwich. Puerto Rican-style steak sandwich Mojo Rojo: Half an onion, chopped One garlic clove, smashed One cup cherry tomatoes One roasted bell pepper, cleaned, seeded, and chopped One small Scotch bonnet pepper, seeds removed and minced Half cup of vegetable stock Kosher salt, to taste One lemon, juiced Quarter cup of extra virgin olive oil Sandwich One steak, fat removed Kosher salt Black pepper Olive oil One onion, sliced One red bell pepper, sliced One soft sandwich loaf, about six to eight inches long, sliced in half lengthwise One-third cup chopped coriander Four spring onions, green parts sliced Method Heat a skillet over medium-high heat, drizzle two tablespoons of olive oil.



Add onions, a pinch of salt and sauté until translucent. Add cherry tomatoes to the pan along with garlic, till they blister, then add bell peppers and Scotch bonnet peppers, cooking for another five minutes. Add stock and continue to cook for 10 minutes, until liquid reduces slightly.

Remove from heat, season and blend on high until smooth, streaming in remaining olive oil. Season with salt and lemon juice, to taste. Set aside.

Heat a grill over high heat, along with a nonstick skillet. Season the steak with salt and pepper and coat in olive oil. Lay the steak onto the hottest part of the grill.

Once the skillet is hot, add a tablespoon of olive oil and the onions, cook for a moment then add the bell pepper along with more olive oil. When the steak is browned on one side, flip the steak and baste the grilled side with the mojo rojo sauce. Cook for about one minute before flipping again and basting the other side with more mojo rojo.

Drizzle olive oil onto the cut sides of the bread and season with salt, then place the cut-side down onto the hot grill. Remove once crusty, then add the caramelised onions and pepper to the bottom loaf – while the coriander and green onions go into the skillet. Once it’s rested a bit, slice the steak thickly on a diagonal against the grain and place the slices on top of the onion mixture.

Season with salt, pepper, coriander and green onions, then top with the other half of the loaf. Slice in half and enjoy..