Method

• Place a ridged griddle pan on a high heat and leave it for several minutes until piping hot (or stoke up the barbecue)
• Drizzle a tablespoon of olive oil over the meat and season generously with salt and pepper
• Rub the seasoning into the meat, then place in the hot pan
• Cook for about three minutes on each side for medium, or longer if you prefer it well done
• Remove the steaks from the pan and keep them somewhere warm while they rest
• Now place the rolls cut side down in the griddle pan and toast them for a few seconds – take care they don't char too much
• To assemble, spread mayonnaise on both halves of each roll
• Line the bottom half with lettuce, spread the sauce over it
• Slice the meat on an angle and arrange over the lettuce
• Sprinkle with salt and pepper
• Finish with more lettuce, cover with the other half of the roll, and get your teeth into it