Steak Bruschetta With Dijon Mayonnaise

• 4 (4 1/2 ounce) thin sirloin steaks
• 2 tablespoons olive oil
• 1 lemon, plus extra halves to serve
• 1 loaf ciabatta
• 2 large garlic cloves, halved lengthways
• 6 -8 ounces mixed green salad leaves
• 4 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon chili sauce
• salt and pepper

1. Make the mayo.
2. Put the mayonnaise, mustard and chili sauce into a small bowl.
3. Season and mix together.
4. Preheat a griddle or frying pan over a high heat.
5. Brush the steaks with oil and cook for 2 minutes each side.
6. Squeeze over some lemon juice.
7. Split the ciabatta lengthways then cut each half into 2 pieces.
8. Brush the cut surfaces with a little more olive oil and sprinkle with coarse salt.
9. Using the same pan, griddle, cut-side down, over the highest heat for 2 minutes, until toasted and a little charred.
10. Rub each with the garlic then spoon over some Dijon mayonnaise and a little green salad.
11. Slice each steak in half, season lightly and put 2 halves on top of each ciabatta slice with a lemon half to squeeze over the top.

thin sirloin steaks, olive oil, lemon, ciabatta, garlic, salad leaves, mayonnaise, mustard, chili sauce, salt

Taken from www.food.com/recipe/steak-bruschetta-with-dijon-mayonnaise-411892 (may not work)