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1 1/2 pound sirloin steak
1 baguette
mustard
butter
salt and pepper to taste
1. Slice the loaf in half lengthways and butter it.

2. Grill the steak according to taste, but do not overcook it. Trim away any fat once it is cooked and put it, warm, into the sliced bread.

3. Season to taste and spread with mustard. Put the top on and press down. Wrap with waxed paper and put a weight on top (large book or brick).

4. When the sandwich has cooled, cut into slices. The juices should be absorbed by the bread to keep it moist.