Beef steak sandwich on grilled sourdough, caramelized red onions, & mustard mayo.
The key to a great steak sandwich is the use of a sturdy bread – in this instance I’m using my sourdough and, of course, a great piece of Irish beef steak. Another great cut of beef would be flank, although great care is needed in executing the cooking of this cut as it can be slightly chewy if overdone.
I have also included the recipe for a caramelised red onion and a quick mustard Mayo, and lastly, no steak sandwich would be complete without a side of fries or potato crisps. A crunchy and flavoursome coleslaw would also be a great addition to finish this dish off… Oh, I almost forgot a great beer🍻 as well 😂.
Sourdough bread steak sandwich, caramelized red onion & mustard mayo
Had a hankering for a steak sandwich so decided to rustle this up using my sourdough for the holding agent, nothing worse than when you pick up a sandwich and it’s a soggy mess – works well with these caramelized onions and lashing of homemade mustard mayo. Enjoy
- 220g Aged beef steak striploin, rump or flank would also be a good choice. (Preferably from a dedicated butcher)
- 4 x Evenly sliced sourdough slices or bread of your choice. (something robust Like a ciabatta)
- Few leaves of baby gem (better for texture and less likely to go limp than usual salad leaves)
- 2x Pickled gherkins (I love these in burgers as well,great for their acidity )
- 2 x Tbsp mustard Mayo, see recipe below
- 2 x Tbsp caramelized red onions, Recipe below Small bunch of sunflower shoots. (Optional)
- Rapeseed oil for grilling (I use the cooking spray, great for when you only want a light coating) Salt & pepper for seasoning
- Place a griddle pan on to heat, making sure it gets quite hot. Season the steak on both sides and cook on each side for 2-3 minutes, or until the required doneness, depending on how you like your steak.
- Allow to rest for 10 minutes before slicing. Slicing the meat thinly will prevent you from having any trouble later when eating your completed sandwich😂 and stop it from falling apart!
- In the meantime, griddle the sourdough slices using the griddle pan until lightly toasted.
- To assemble, place some mustard mayo on each slice, place a few leaves of baby gem on one side, top with the sliced gherkins, divide the sliced steak evenly on each slice, top with the caramelized red onion – you could also spoon over some of the resting juices from the steak-and finish with some sunflower shoot if using. Place the other slice of sourdough on top and cut in half.
Honey & sumac oven fries
I need something like a crisp or fries with a steak sambo so thought I would include this quick recipe.
- 500g Valor potatoes skin on washed and cut into thin-medium strips,
- 2 X Tbsp Sunflower oil
- 1 x Tsp smoked paprika
- 1 x Tsp sumac
- 1 x Tsp ground cumin
- 1 x Tbsp Course Polenta
- 1x Tsp Honey
- Sea-salt & black pepper
- Heat oven to 210c/gas 7. Blend the oil along with the sumac, smoked paprika, cumin, honey, and finish with a good grind of salt & black pepper, toss together with the potato.
- Place the baking sheet in the oven to heat, remove and carefully spread the chips around the tray.
- Place back in the oven for approx. 20-25 minutes, turning half-way & sprinkling on the polenta, then finish cooking until crispy.
Caramelized red onions
Perfect accompaniment for a steak sandwich or burger
2 x Red onions sliced.
2 x Tbsp rapeseed oil
2x Tbsp Light brown sugar
2 x Tbsp cider vinegar
1 x star anise
Grind of salt and pepper
- Place a pan on medium heat with the oil and add in the onions & star anise sauté on low to medium heat for 15 minutes or until the onions are soft. If you think the onions are starting to burn at any stage add in a drop of water.
- Add in the brown sugar and cider vinegar and continue cooking for further 5 minutes until you have a syrup consistency. Remove the star anise.
- Allow to cool and place in a jar with a lid and keep in the fridge until ready to use. Keep for up to 1 week.
Home-made Mustard Mayo
Much better when you make your own mayo’ & with some wholegrain mustard this quick recipe goes great with steak.
- 1 x whole free-range egg
- 200ml sunflower oil or rapeseed
- 1x Tsp Dijon mustard
- 1 x Tsp cider vinegar
- ½ clove of garlic
- 1 x Tsp lemon juice
- Pinch of Salt
Pop all the ingredients in an upright container, like a jug. Using a stick blender whizz for a minute or two until everything is emulsified together. Place in a jar with a lid – refrigerate and use within two days. To finish for the sandwich, take 2 x Tbsp of the mayo’ and blend with 1 x tsp wholegrain mustard.
If you prefer not to use raw egg, swap it for pasteurised.