I am partial to a steak sarnie – it’s often the first thing I scan for on pub menus. I suppose it feels a little less naughtier than a burger, but let’s face it, it is pure filthy deliciousness. Well, it is the way I make it. The key is the holy trinity of condiments – this should not be made without the special steak sauce blend…
1 rump steak
½ red onion, finely sliced
Drizzle of oil
Drizzle of Balsamic vinegar
2 slices good, chewy sourdough bread (Love the Real Patisserie Chewy Brown)
1 tsp each Heinz tomato ketchup, French’s Mustard and Hellmans Mayo
Handful rocket leaves
2-3 cherry tomatoes, sliced
Thin shavings of Parmesan cheese
Bash the meat to tenderise and thin it out a little. Trim off any fat and season with black pepper.
In a small frying pan cook the onions in the oil over a gentle heat until soft and translucent. Add a drizzle of balsamic and cook a little longer until sticky. Turn heat off and allow to cool a bit.
Heat a griddle or frying pan until very hot and dry fry the sliced bread until lightly toasted. Set aside then lay in the steak and cook to your liking. (For me, 1.5 mins on both sides is about right by the time it has rested) then put on a plate to rest for 2-3 mins.
Meanwhile mix the 3 sauces to make burger sauce and spread over the toasted bread. Top with a heap of rocket, cherry tomatoes and the cooled sticky onions.
Slice the warm steak on an angle and pile onto the sandwich and scatter with parmesan shavings. Place other slice of bread on top and squash down lightly. Cut in half and devour.