Steak sandwich recipe
 Marcus Wareing serves his smoky-sweet barbecued steak in a crunchy baguette, with a homemade herb sauce for company. For this recipe you will need a food processor and a barbecue or large griddle pan. 1 tbsp fennel seeds, toasted (see recipe tip)1 tbsp cumin seeds, toasted (see recipe tip)2 tbsp brown sugar1 tsp smoked paprika1 tbsp herbes de Provence 1 tbsp fennel seeds, toasted (see recipe tip) 1 tbsp cumin seeds, toasted (see recipe tip) 2 tbsp brown sugar 1 tsp smoked paprika 1 tbsp herbes de Provence 1 white onion1 tbsp caperssmall bunch fresh tarragonsmall bunch fresh parsleysmall bunch fresh oregano2 tbsp olive oilsplash white wine vinegarsea salt and freshly ground black pepper 1 white onion 1 tbsp capers small bunch fresh tarragon small bunch fresh parsley small bunch fresh oregano 2 tbsp olive oil splash white wine vinegar sea salt and freshly ground black pepper 1 white baguette2 minute steaks (thin cut steaks)2–3 tbsp olive oil, for drizzling 1 white baguette 2 minute steaks (thin cut steaks) 2–3 tbsp olive oil, for drizzling Method Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan.To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together.To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred.Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt.Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices.Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper.Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Recipe tips To toast the cumin and fennel seeds, heat a dry frying pan set over a low heat and cook the spices until they release their aroma and start to slightly darken. Alternatively, toast them in an oven preheated to 180C/350F/Gas 4 for 8–10 minutes. When toasted, remove from the heat and leave to cool.