A jùicy steak sandwich, piled high with tender slices of steak, tomato, lettùce, caramelised onion, garlic aioli and mùstard. The caramelised onion really gives this a "goùrmet" spin bùt see notes for faster sùggestions.

Steak Sandwich Recipe

INGREDIENTS 

QÙICK GARLIC AIOLI (NOTE 1)
  • 3/4 cùp mayonnaise , preferably whole egg
  • 1 large garlic clove , minced

CARAMELISED ONION (NOTE 2)
  • 3 large onions , peeled and finely sliced (brown, white or yellow)
  • 40 g / 3 tbsp bùtter
  • 2 tbsp brown sùgar
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt & pepper

STEAK SANDWICH
  • 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 /arùgùla or other lettùce of choice
  • Mùstard (I ùse American)
  • Tùrkish bread , aboùt 60cm / 2 feet long (or 4 rolls / bùns of choice)


INSTRUCTIONS 

Garlic aioli: Mix mayonnaise and garlic together. Set aside for 30 minùtes+ for the flavoùr to develop (do not keep for more than 3 days tops).

Caramelised onion: Melt bùtter in a skillet over mediùm low heat. Add onions and stir to coat in bùtter. Place lid on (or place a baking tray over skillet) and leave for 20 minùtes, stirring once or twice. Remove lid then cook for a fùrther 20 minùtes, stirring every now and then, ùntil onion is golden (increase heat slightly if the coloùr is not changing). Add sùgar, vinegar, salt and pepper. Cook for a fùrther 10 minùtes ùntil jammy. Remove from heat and keep warm.

Beef
Take beef oùt of fridge 20 minùtes before cooking. Season generoùsly with salt and pepper.
Heat oil in a skillet over high heat (or heat BBQ). Cook steak to yoùr liking - if ùsing a secondary cùt like Bavette, skirt or flat iron, it's best mediùm rare.
Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minùtes. Then slice thinlyagainst the grain.

Assembly sandwich
Cùt tùrkish bread into 15cm/6" lengths and split into half. Toast lightly.
Spread the bottom piece generoùsly with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mùstard then place on top.


RECIPE NOTES:

I made this as a qùick meal ùsing a shortcùt garlic aioli. If yoù'd like to try yoùr 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 mediùm low speed, slowly poùr in 3/4 cùp (185ml) olive oil (NOT EXTRA VIRGIN, too strong). At the end, add salt to taste, 1/2 tsp Dijon mùstard and a sqùeeze of lemon jùice.

The Caramelised Onion really takes it to that next level! Bùt if yoù are pressed for time, I sùggest jùst cooking onions in bùtter over mediùm high heat ùntil softened. Yoù'll only need 2 onions if yoù do this. To make it sort of like caramelised onions, add 2 tbsp of brown sùgar towards the end.

I made this ùsing Bavette Beef which is also known as flap meat, flap steak, sirloin flap steak and sirloin tip. BRILLIANT valùe for money, it's a secondary cùt that's more flavoùrfùl (beefy) than more expensive mainstream steaks like porterhoùse etc. When cooked no more than mediùm at most (preferably mediùm rare) and sliced thinly against the grain, every piece is beaùtifùlly tender.
It's like skirt steak bùt thicker which I really like becaùse that's my gripe aboùt skirt steak! It's like flat iron bùt more fibroùs so when sliced thinly across the grain, each piece is more tender. I am a hùge fan of this new discovery! I pùrchased the Bavette from Harris Farms in Aùstralia - it's part of their Cùrioùs Cùts range.

This recipe is sùited to any cùt of beef sùitable for grilling.
For Bavette at room temperatùre (aboùt 2cm thick), I cooked it for 3 minùtes on the first side and 2 minùtes on the other for mediùm rare.

Steak Sandwich nùtrition per serving. 153 calories of the total is attribùtable to the Garlic Aioli, 126 calories is for the Caramelised Onions.


NÙTRITION INFORMATION:

Serving: 423gCalories: 810kcal (41%)Carbohydrates: 67.8g (23%)Protein: 52g (104%)Fat: 36.8g (57%)Satùrated Fat: 10.8g (68%)Cholesterol: 135mg (45%)Sodiùm: 1078mg (47%)Potassiùm: 869mg (25%)Fiber: 6.3g (26%)Sùgar: 16.4g (18%)Vitamin A: 1200IÙ (24%)Vitamin C: 23.1mg (28%)Calciùm: 240mg (24%)Iron: 8.5mg (47%)



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!