The Fabulous Baker Brothers

If you want a treat look no further – The Fabulous Baker Brothers cook up a super steak sandwich

Serves 2-4, depending on hunger

• 1 large hanger or onglet steak (800g), butterflied and totally trimmed of sinew
• 1 loaf sourdough bread, halved lengthways to give you a bread plate
• 30g butter
• 3 cloves garlic, crushed
• Seasonal wild mushrooms
• 30g sherry vinegar
• Small bunch of parsley, chopped
• Large bunch of watercress
• Small handful of radish, sliced
• 1 shallot, thinly sliced
• Horseradish, freshly grated or from a jar

1. Season the hanger steak liberally. Heat a large frying pan until it's smoking hot. Quickly brown the hanger streak really well - 2 minutes each side should be good. Add a knob of butter and spoon it over the meat. Remove the hanger from the pan and lay on top of the sourdough. Pour over the pan juices and cover with kitchen foil.

2. Don’t wash the frying pan, but save it for the mushrooms. When the steak has been resting for 25 minutes, reheat the frying pan and add the butter. When melted, gently fry the chopped garlic for a minute or so.

3. Then add the mushrooms and turn the heat up. Season and cook until brown and soft. Deglaze with the vinegar and add the chopped parsley.

4. In a salad bowl, mix the watercress, radish and sliced shallot and add the mushrooms on top. Give it a good toss - you want the heat of the mushroom to slightly wilt the watercress. Season to taste with salt and pepper.

5. Remove the hanger from the trencher and slice thinly against the grain. Then pile the meat up back onto the trencher with the warm salad on top. Finish with horseradish.