Grilled Steak Sandwich with Roast Shallot, Garlic & Tarragon Butter and Horseradish Mayo

Remove your steak from the fridge 30 minutes before you want to cook, place on a plate and season with salt. Pat dry to remove any moisture.

Light your BBQ, setting it up with a direct and indirect side.

Wrap the shallots and garlic in tin foil and place on the indirect side of the BBQ for about 40 minutes, or until soft and tender throughout. Remove the roasted garlic from the bulb and place into a bowl. Remove the shallots from their skins and roughly chop - they should be tender enough to almost ‘mash’ them - and place into the bowl with the roasted garlic. To this bowl add the softened butter and chopped tarragon and some seasoning. Mix to combine and set aside.

Brush your steak and cherry tomatoes with a neutral oil (eg sunflower) and place onto the BBQ.

Cook on each side for a few minutes until charred and cooked to your liking - use a meat thermometer here to help you - for a medium-rare steak you’re looking for a temperature of about 52 C, for medium 58 C and for well done 65 C. This is about 5 degrees short of the actual temperature you’re looking for as the steak is likely to continue cooking when it’s left to rest.

Remove the steak from the BBQ, place on a clean plate, with some butter and a squeeze of lemon juice. Cover with tin foil/parchment paper and allow to rest for 10 minutes before slicing.

Now slice your baguette in half lengthways and place on the grill to toast.

In a small bowl mix together the horseradish sauce, mayonnaise, lemon juice and zest and some seasoning.

Remove the baguette from the BBQ and slather both sides in your garlic and shallot butter. Add a good handful of rocket and the grilled cherry tomatoes then drizzle over the horseradish mayonnaise. Add the sliced steak and then drown in finely grated parmesan. Add the buttered lid and press down then slice the baguette into 4.

Serve straight away with lots of kitchen paper for mopping up the juices!