4 slices thin-cut sirloin steak, each weighing 75 - 100 g (3 - 4 oz)
1 tablespoon vegetable oil
salt and freshly ground black pepper
4 large slices brown bread
1 tablespoon made English mustard
1 egg, beaten
25 g (1 oz) Cheddar cheese, finely grated
50 g (2 oz) margarine or butter
1. Brush the steaks with a little oil and sprinkle with salt and pepper.
2. Spread the bread on 1 side only with the mustard. Dip the other side of the bread into the beaten egg, then into the grated cheese.
3. Heat the grill to high.
4. Melt the margarine in a large frying-pan, add the slices of bread, mustard side down, and fry over gentle heat for about 5 minutes until golden brown and crisp. Remove from the pan with a fish slice and drain well on absorbent paper. Cut each slice of bread diagonally in half and keep them hot.
5. Grill the steaks for 1 minute on each side for a rare steak, 2 - 3 minutes for medium to well-done steak.
6. When the steaks are grilled to your liking, place each between 2 triangles of fried bread with the cheese on the inside.
7. Serve the steaks on a warmed serving dish with the meat juices from the grill pan poured over.