There aren’t many opportunities to host an al fresco get together, so when British summer time allows, you want to make it count. Rather than opting for the same old barbecue selection, why not give your family and friends something memorable when you elevate this recipe with a few delicious products from the Tesco Finest range?
These Individual Steak Reubens are the perfect bite to serve your guests in the garden. Juicy, moreish and packed with umami flavour, these iconic little sandwiches are substantial enough to serve alongside a good Italian wine and dainty enough to keep your guests hungry for more.
Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak is the perfect cut to elevate this Reuben. Only the finest cuts are salt dry aged and 35-day matured to give a rich buttery flavour and extra tenderness. In just a few minutes you can achieve a beautiful char and juiciness ready to withstand the bold flavours of this classic sandwich. Once it's rested, simply slice and pile high between slices of Tesco Finest Rye and Mixed Seed Sourdough Bread and let the rich marbling of the fat carry the meaty flavour through.
Opt for Tesco Finest Reserve Swiss Gruyère cheese to melt into the sourdough to add an aged nuttiness to the sandwich that will perfectly complement the juicy steak and tangy sauerkraut. Not only does gruyère melt wonderfully, but it’s renowned for its fruity and full-bodied flavour that’s bound to add depth to this crowd-pleasing sharing dish.
Once your steak is cooked to perfection and your Reubens are sliced, serve them alongside a glass of Tesco Finest Montepulciano D’abruzzo. Grown in the highest quality vineyards of the Abruzzo hills, overlooking the Adriatic coast, these grapes make for an inky black Montepulciano that’s rich and complex, with flavours of juicy black fruit, savoury spices and a typical chocolate finish. A glass of this wine is perfect accompaniment to the robust flavours of the Reuben. Now, simply raise a glass to dining al fresco and dig in!
Mini Steak Reubens
A tangy sauce peps up juicy steak and sour sauerkraut for a substantial nibble to serve when you have friends over for casual drinks.
Serves 12 | Prep 10 mins | Cook 10 mins
- 2 x Tesco Finest 35 Salt Dry Aged Angus Aberdeen Ribeye Steaks
- 6 large slices Tesco Finest Rye and Mixed Seed Sourdough Bread
- 100-150g Tesco Finest Reserve Swiss Gruyère, grated
- 200g sauerkraut (about 1 tbsp in each)
- Sliced gherkins, to serve
- Handful salad leaves
For the Thousand Island dressing:
- 460g mayonnaise
- 1 tbsp ketchup
- 1 tbsp Tesco Finest Horseradish Sauce
- 1 tsp Worcestershire sauce
- Pinch granulated sugar
- Pinch paprika
Tesco Finest Montepulciano d’Abruzzo red wine, to serve.
Method:
1. Rub the steaks with oil and season well. Heat a frying pan until smoking hot, then fry the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice thinly.
2. Heat the grill to medium-high. Arrange the bread on a baking tray, and lightly toast on one side. Turn and scatter over the cheese, then put under the grill to melt the cheese. Cut each slice of bread into 3 equal-sized pieces.
3. Arrange the sliced steak on half of the pieces of toasted cheese bread, then top with sauerkraut, gherkins, a few salad leaves. Spread the remaining bread with the sauce, then sandwich, cheese facing down. Pop under the grill to warm through and serve with the wine, if you like.
