Steak Sandwich & Fries with English Truffle Mustard

Serves 4


700gr  Rump or Ribeye Steak
2 Tblsp Olive Oil
1 Baguette
Handful Lettuce
English Truffle Mustard


1.  Place a ridged griddle pan on a high heat (or stoke up the barbecue)
2.  Drizzle 1 tblsp of olive oil over the meat and season with salt and pepper.
3.  Cook for 3 minutes either side, or longer  if you prefer meat well done.
4.  Leave to rest for 10 mins, place the baguette to warm in oven.
5.  To assemble cut baguette in half, line bottom half with lettuce, slice the 
      meat at an angle and arrange top with English Truffle Mustard.