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Serves
US | Metric
Ingredients
  • 2 Ciabatta Rolls
  • 4 Vine Tomatoes quartered
  • 1 Diced Onion
  • 8 Garlic cloves
  • sprig of fresh thyme
  • 1 tbsp sherry vinegar
  • 2 tbsps Sunflower Oil
  • 1 tbsp caster sugar
  • 100 g chorizo sliced
  • 6 tbsps mayonnaise
  • 100 g padron peppers
  • 2 tbsps olive oil
  • 2 6oz fillet steaks
  • salt and pepper
  • knob of butter
  • sprig of fresh rosemary
Steak Sandwich with Tallegio Cheese, Roasted Ketchup, Chorizo Oil Aioli and Padron Peppers Steak Sandwich with Tallegio Cheese, Roasted Ketchup, Chorizo Oil Aioli and Padron Peppers
Steak Sandwich with Tallegio Cheese, Roasted Ketchup, Chorizo Oil Aioli and Padron Peppers
Served in a Toasted Ciabatta

nice little spanish and italian twists in this butty

Prep 40 minutes
Total 1 hour 45 minutes
  • Start by making the ketchup. Add the tomatoes, 4 garlic cloves, thyme, onion, vinegar, sugar, sunflower oil, and seasoning to a baking tray roast for 1 1/2 hours at 140℃ then simply blitz in a blender
  • To make the aioli roast 3 garlic cloves in the same oven as the ketchup for 1 hr at 140℃ until soft squeeze the flesh into the mayonnaise. In a frying pan with a little oil render the fat out of the chorizo before pouring into the aioli and stirring. keep the Chorizo to go onto the sandwich!
  • For the peppers heat olive oil and fry them whole in the pan charring and blistering them all over. be careful they may spit and jump. remove from the pan when nicely blistered all over and season with a pinch of salt
  • For the buns slice them through the middle and toast in a frying pan before placing slices of tallegio on the bottom halves and grilling until melted
  • For the steak oil the meat and season well, get a pan to smoking hot temp then sear them well all over before adding the butter, garlic clove and rosemary cook to your liking i'd recommend a rare to medium rare finish on a fillet before allowing to rest for 10 mins.
  • Assemble the sandwich by adding chorizo on top of the cheese then the ketchup, then the steak, padron peppers, aioli and finally the top bun

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Steak Sandwich with Tallegio Cheese, Roasted Ketchup, Chorizo Oil Aioli and Padron Peppers
Served in a Toasted Ciabatta

nice little spanish and italian twists in this butty

favorite
print
rate
Prep 40 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
  • 2 Ciabatta Rolls
  • 4 Vine Tomatoes quartered
  • 1 Diced Onion
  • 8 Garlic cloves
  • sprig of fresh thyme
  • 1 tbsp sherry vinegar
  • 2 tbsps Sunflower Oil
  • 1 tbsp caster sugar
  • 100 g chorizo sliced
  • 6 tbsps mayonnaise
  • 100 g padron peppers
  • 2 tbsps olive oil
  • 2 6oz fillet steaks
  • salt and pepper
  • knob of butter
  • sprig of fresh rosemary

  • Start by making the ketchup. Add the tomatoes, 4 garlic cloves, thyme, onion, vinegar, sugar, sunflower oil, and seasoning to a baking tray roast for 1 1/2 hours at 140℃ then simply blitz in a blender
  • To make the aioli roast 3 garlic cloves in the same oven as the ketchup for 1 hr at 140℃ until soft squeeze the flesh into the mayonnaise. In a frying pan with a little oil render the fat out of the chorizo before pouring into the aioli and stirring. keep the Chorizo to go onto the sandwich!
  • For the peppers heat olive oil and fry them whole in the pan charring and blistering them all over. be careful they may spit and jump. remove from the pan when nicely blistered all over and season with a pinch of salt
  • For the buns slice them through the middle and toast in a frying pan before placing slices of tallegio on the bottom halves and grilling until melted
  • For the steak oil the meat and season well, get a pan to smoking hot temp then sear them well all over before adding the butter, garlic clove and rosemary cook to your liking i'd recommend a rare to medium rare finish on a fillet before allowing to rest for 10 mins.
  • Assemble the sandwich by adding chorizo on top of the cheese then the ketchup, then the steak, padron peppers, aioli and finally the top bun

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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