Steak Sandwich Recipe

Sink your tooth into this: a juicy steak sandwich, piled excessive with tender slices of beef, caramelised onion, garlic aioli, mustard, lettuce and tomato. Implausible for a fast midweek meal or for gatherings with household and mates!

An enormous, juicy Steak Sandwich!

There are sandwiches….then there are sandwiches. THEN there are SANDWICHES. That is the latter.

I discover it ironic that I name this a sandwich as a result of it’s about so far as you may get from the ham, lettuce and tomato sandwich that I slapped collectively to munch on as I used to be setting as much as {photograph} these Steak Sandwiches. (And sure, I completely see how ridiculous it should appear that I’m munching on a fundamental sandwich when I’ve these in entrance of me however I used to be hungry, couldn’t wait till I completed taking pictures, and the final time I rushed pictures as a result of I used to be so ravenous, I wasn’t pleased with them so I needed to remake and rephotograph it. #FirstWorldProblems #LifeAsAFoodBlogger)

Aside from how irresistibly scrumptious Steak Sandwiches are normally, one cause I’m excited to be bringing this recipe to you is to share the minimize of beef I used for this. It’s an important worth secondary beef minimize known as Bavette that’s a part of the flank and skirt steak household. It’s often known as flap meat, flap steak, sirloin flap steak and sirloin tip. 

Having tried it a number of instances over the summer time, I’m now satisfied that the explanation why it’s not broadly accessible in Australia is as a result of butchers are squirrelling it away for themselves. It’s that good. Actually. The primary time I attempted it, I used to be blown away. It’s like flank and skirt steak however higher. It’s extra tender and it’s a thicker minimize. It has extra of a beefy flavour than most extra dear steaks, and is greatest cooked laborious and quick. And you will need to should MUST minimize it throughout the grain.

Do this, and that is what you get: slices of beef which are so tender with an nearly delicate texture. Actually, every slice is nearly “collapse” tender.

I received the Bavette Steaks from Harris Farms – it’s a part of their Curious Cuts vary. I used to be curious. I attempted. I liked!

I undoubtedly choose making Steak Sandwiches utilizing a thick piece of beef which is then sliced and piled excessive onto the sandwiches. However you might additionally use skinny (or thick!) “fast sear” cuts of beef which is often bought as “minute steaks” right here in Australia.

Skinny and lean, so even for those who use a smoking scorching BBQ or skillet, it is going to be cooked by means of. Preserve it to 30 seconds on both sides, and it’ll nonetheless be very tender. Over 1 1/2 minutes, and it is going to be fairly dry. (Sorry everybody, simply sharing my opinion right here. I do know many individuals are a fan of those minute steaks).

You may make a fundamental Steak Sandwich with steak, lettuce, tomato, mayonnaise and mustard. Or you might get tremendous fancy and make a extremely gourmand one. The chances are infinite!

My Steak Sandwich lies in between. 🙂 I do know I’ve made it a bit fancy by including caramelised onions….however gosh, critically, it’s price each minute of time (and the little or no effort) as a result of it actually takes a humble Steak Sandwich as much as that subsequent degree. Caramelised Onions are like a magic secret ingredient as a result of it’s so low cost to make and may remodel essentially the most humble of issues into one thing that tastes so gourmand!

When was the final time you made a Steak Sandwich? I don’t make it as typically as I ought to.

So why not seize a beer, placed on the music, sear a steak and make your self a Steak Sandwich tonight?? (OK, you may not have every thing it’s essential to make it, so pencil it in for tomorrow 😎)

Steak Sandwich Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 810 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup mayonnaise , preferably whole egg
• 1 large garlic clove , minced
• 3 large onions , peeled and finely sliced (brown, white or yellow)
• 40 g / 3 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/4 tsp salt & pepper
• 600 – 700 g / 1.2 – 1.4 lb grilling beef steak (Note 3)
• Salt and pepper
• 1 tbsp vegetable oil
• 2 tomatoes , thickly sliced
• 60 g / 2 oz rocket /arugula or other lettuce of choice
• Mustard (I use American)
• Turkish bread , about 60cm / 2 feet long (or 4 rolls / buns of choice)

Instructions

1. Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).
2. Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.
3. Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
4. Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking – if using a secondary cut like Bavette, skirt or flat iron, it’s best medium rare.
5. Transfer beef to a plate, cover loosely with foil and rest for 5 – 10 minutes. Then slice thinlyagainst the grain.
6. Cut turkish bread into 15cm/6″ lengths and split into half. Toast lightly.
7. Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.

Notes

1. I made this as a quick meal using a shortcut garlic aioli. If you’d like to try your hand at a homemade one, here’s how: Place 2 garlic cloves (minced) and 2 egg yolks in a small food processor. Whizz briefly to combine. Then while processing on medium low speed, slowly pour in 3/4 cup (185ml) olive oil (NOT EXTRA VIRGIN, too strong). At the end, add salt to taste, 1/2 tsp Dijon mustard and a squeeze of lemon juice.
2. The Caramelised Onion really takes it to that next level! But if you are pressed for time, I suggest just cooking onions in butter over medium high heat until softened. You’ll only need 2 onions if you do this. To make it sort of like caramelised onions, add 2 tbsp of brown sugar towards the end.
3. I made this using Bavette Beef which is also known as flap meat, flap steak, sirloin flap steak and sirloin tip. BRILLIANT value for money, it’s a secondary cut that’s more flavourful (beefy) than more expensive mainstream steaks like porterhouse etc. When cooked no more than medium at most (preferably medium rare) and sliced thinly against the grain, every piece is beautifully tender.
It’s like skirt steak but thicker which I really like because that’s my gripe about skirt steak! It’s like flat iron but more fibrous so when sliced thinly across the grain, each piece is more tender. I am a huge fan of this new discovery! I purchased the Bavette from Harris Farms in Australia – it’s part of their Curious Cuts range.
This recipe is suited to any cut of beef suitable for grilling.
For Bavette at room temperature (about 2cm thick), I cooked it for 3 minutes on the first side and 2 minutes on the other for medium rare.
4. Steak Sandwich nutrition per serving. 153 calories of the total is attributable to the Garlic Aioli, 126 calories is for the Caramelised Onions.