Steak ciabatta with hummus and salad

The all-time favorite with my family, this tastes all the better when enjoyed on a beach after an afternoon spent battling the surf. Portable barbecues become with children around. At the end of a hectic day, when tiredness and chills are just setting in, there is only one thing that beats the fun of lighting a fire, i devouring the delectable food you have cooked on it.

To make the hummus, place the chickpeas in a food processor and pulse briefly to form a paste. Add the tahini, garlic and lemon juice, with salt and pepper to taste. Pour in the water and pulse to mix. Scrape into a container or jar and pour the extra virgin olive oil over the surface. Cover, and then put in a cool place until ready to use.

Separate the romaine leaves and clean them. Put into an airtight container until ready to use. Make a dressing for the salad by mixing the mustard and vinegar in a small jar. Gradually whisk in the oil, then season to taste.

Mix the crushed garlic and oil together in a shallow dish. Add the steaks and rub the mixture into both surfaces. Cover and leave in a cool place until ready to cook.

Prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are hot, or with a light coating of ash, transfer the steaks to the grill rack. For rare meat, cook the steaks for 2 minutes on one side, without moving, then turn over and grill the other side for 3 minutes. For medium steaks, cook for 4 minutes on each side. Transfer to a plate, cover loosely and leave to rest for 2 minutes.

Dress the romaine leaves. Split each ciabatta. Place the ciabatta cut-side down on the grill rack for a minute to heat. Spread the hummus, with any oil, on the bottom half of each ciabatta. Slice the steaks and arrange on top of the hummus, with some of the leaves. Replace the lids and cut each filled ciabatta in half to serve.

Serves 4
2 romaine lettuce hearts
3 garlic cloves, crushed to a
Paste with enough salt to
Season the steaks
30ml/2 tbsp extra virgin olive oil
4 sirloin steaks, 2.5cm/1in thick, total weight about 900g/2lb
4 small ciabatta breads
Salt and ground black pepper
For the dressing
10ml/2 tsp Dijon mustard
5ml/1 tsp cider or white wine vinegar
15ml/1 tbsp olive oil
For the hummus
400g/14oz can chickpeas, drained and rinsed
45ml/3 tbsp tahini
2 garlic cloves, crushed
Juice of 1 lemon
30ml/2 tbsp water
60ml/4 tbsp extra virgin olive oil