(Makes 2 to 3 large sandwiches)

• 4 cm thick well-hung sirloin steak, about 350g Butter
• 1 ciabatta or similar bread
• Gozo sea salt
• Freshly ground black pepper

Grill the steak until done to your liking. Remove it from the heat, and allow to cool. Soften the butter, split the ciabatta in half, and butter both sides. When the steak is cool, remove all the fat, and thinly slice the steak into small, thin rectangular slices. It is much easier to eat a steak sandwich filled with small pieces of meat, rather than a large slice.

Fill the ciabatta with the meat, cut the loaf into two or three wedges and wrap tightly. By the time the sandwiches are eaten, the meat juices will have been absorbed by the bread. It is not a good idea to put lettuce in the sandwich between bread and meat, as it will act as a moisture-proof barrier.