- 2 slices ciabatta
- olive oil, for drizzling
- 3 baby leeks
- 175g/6oz rump steak
- salt and freshly ground black pepper
- 100g/3½oz gorgonzola, crumbled
- Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place.
- Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm.
- Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.
- Preheat the grill to medium.
- Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling.
- To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top.