- 1 fillet steak, about 200g
- 1 tsp hickory wood chips
- ¼ tsp salt
- 4 slices rustic bread
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- A few salad leaves
- Freshly ground black pepper
- Pat the steak dry with kitchen paper. Place in a self-seal plastic bag, add the smoke tube and seal the bag as much as possible. Place the hickory wood chips into the smoking gun and light. Smoke the steak for 20 seconds, remove the tube and seal the bag completely. Leave to rest for 15 minutes.
- Season the steak with a little salt then cook in a hot frying pan or griddle pan for 4-6 minutes each side, depending on how you prefer your steak cooked.
- Remove from the pan and allow to rest while you toast the bread. Rub the surface of the toasted bread gently with the garlic. Put the toast on a serving plate, drizzle with oil then place some salad leaves on each slice.
- Slice the steak thinly and place a few slices on top of the leaves on each piece of toast. Finish with a little pepper and serve.