• 1 Ciabatta Loaf
• 600g Rump Steak
• Handful of fresh rocket
• 3 bell peppers, finely chopped
• Fresh thyme (to taste)
• Handful of finely chopped parsley
• Olive oil
• Sea salt & black pepper
• Horseradish Sauce

Fancy a browse while you're eating your sarnie? Check out our 'Jamie Oliver' inspired kitchens...

Richmond in Supermatt Dust Grey - a contemporary narrow frame Shaker in an 'on-trend' dark grey supermatt finish.
Wakefield in Stained Light Oak - a high-quality solid wood kitchen with a traditional 5-piece Shaker frame in Oak. 

Season the steaks with the salt, pepper, thyme and olive oil before pounding the meat tender. Place the steaks on a preheated hot griddle pan and cook them for one minute on each side for medium rare.

Let the steaks rest on a clean chopping board and season again before finely chopping your bell peppers and parsley. Mix the peppers and parsley with the juices of your steak, which should be on the chopping board.

Slice the steak and add to the parsley, pepper and juice mix and place on top of a toasted ciabatta loaf spread with olive oil. Place rocket on the other half of the loaf for a perfect steak sarnie.