Wood-Fired Steak Sandwich with Homemade Pesto & Roasted Vine Tomatoes
Served on sourdough toast crisped in beef dripping and dressed with rocket.
Prep Time
15 minutes
Cook Time
15 minutes
Serves
1
Skill Level
Medium
Ingredients
- For the sandwich:
- 1 thick-cut sirloin or ribeye steak (approx. 300–350g), room temp
- 2 slices of good sourdough bread
- 1 small bunch of vine tomatoes
- A handful of rocket
- Coarse sea salt and black pepper
- 1 tbsp olive oil
- For the pesto:
- 1 small bunch fresh basil (about 30g)
- 1 small clove garlic
- 25g Nuts of your choice we used hazel(lightly toasted)
- 30g Parmesan, grated
- 60ml extra virgin olive oil (adjust for consistency)
- Salt and pepper to taste
- Optional: squeeze of lemon juice for brightness
1. Preheat your DeliVita oven
- Get your DeliVita roaring hot (approx. 400°C/750°F at the stone). Allow it to come to temp, then push the flame to one side to create zones for searing and roasting.
2. Cook the steak
- Season steak generously with sea salt and black pepper.
- In a cast iron skillet, heat a small amount of olive oil. Place it in the hot zone of the oven until shimmering.
- Sear steak in the skillet for ~2 min each side for medium-rare (adjust based on thickness and taste).
- Optional: Add a knob of butter and baste for extra richness.
- Rest the steak off the heat, covered loosely with foil for 5–10 minutes. Keep the pan with beef fat in it — that’s your bread toasting gold.
3. Roast the vine tomatoes
- While the steak is resting, toss vine tomatoes in a little olive oil, salt, and pepper.
- Place them in a small oven-proof tray or foil and roast in the cooler part of the oven for ~5–7 minutes until blistered and softened.
4. Make the pesto
Blend or pound together:
- Basil, garlic, pine nuts, Parmesan, and olive oil.
- Season with salt, pepper, and a tiny squeeze of lemon (optional).
- Adjust oil quantity until smooth but thick.
5. Toast the bread in beef dripping
- In the same skillet used for the steak (with beef dripping), toast the sourdough slices until golden and crisp, flipping once. You can press them slightly for even searing.
6. Assemble the sandwich
- Spread a generous layer of pesto on the toasted sourdough.
- Slice the rested steak thinly across the grain and layer it on.
- Top with roasted vine tomatoes (leave them on the vine for presentation if desired).
- Finish with a handful of fresh rocket.
- Close with the second slice of bread (or leave it open for presentation).
