Pastrami-style steak & mustard mayo

Pair sauerkraut and mustard mayo with steak to make a sensational combination. Serve with chips or mash, or make into an amazing steak sandwich

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 775
  • fat 66g
  • saturates 24g
  • carbs 2g
  • sugars 0g
  • fibre 2g
  • protein 41g
  • salt 2.5g


  • 2 tbsp mayonnaise
  • 2 tsp English mustard
  • 2 x 250g sirloin or ribeye steaks
  • sunflower or vegetable oil, for drizzling
  • 50g butter
  • 150g sauerkraut


  1. Mix the mayo with the mustard and set aside. Season the steaks. Heat a drizzle of oil and the butter in a large frying pan over a high heat until sizzling and turning nut brown. Cook the steaks for 1-2 mins on one side, then turn and cook for another 1-2 mins. Turn again and continue this process for 6-7 mins total for rare, 8-9 mins for medium- rare and 10 mins for medium. Turning the steaks helps them cook evenly and build a uniform crust.

  2. When the steaks are cooked to your liking, transfer to a board and leave to rest. Meanwhile, cook the sauerkraut in the pan with the sticky steak juices for 3-4 mins until heated through and browned. Serve the steaks with the sauerkraut and the mustard mayo on the side, or spoon the sauerkraut over the steaks.

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