Indulge in the beautiful steak sandwich experience with our mouthwatering recipe! Succulent slices of tender steak, perfectly seasoned and seared, are the star of this culinary masterpiece. Each bite is a journey of savoury satisfaction, guaranteed to tantalise your taste buds and leave you craving for more. Whether enjoyed for lunch, dinner, or a hearty snack, our steak sandwich is sure to become a new favourite in your culinary repertoire.
Ingredients:
- 500 g Steak
- 35 g butter
- Fresh thyme
- 2 cloves garlic
- 3 bell peppers
- 5 cloves of garlic
- 100 g roasted almonds
- 5-6 sun dried tomatoes
- 75 g bread croutons
- 60 ml extra virgin olive oil
- 2 onions
- 2 teaspoons brown sugar
- 20 ml white vinegar
- Rucola
- 65 g Gorgonzola cheese
- 1 baguette
Procedure:
- Start the recipe by making the Romesco sauce. Cut the bell peppers in chunks, then pill the garlic.
- Place the vegetables in a tray, season with salt and pepper, drizzle oil then roasts them in the preheated oven for 20 minutes at 185 Celsius.
- Place the roasted vegetables in a bowl together with the sun-dried tomatoes, almonds, bread croutons and extra virgin olive oil, then with the help of an immersion blender, blend everything to a smooth consistency paste.
- Next step in our recipe is to make the caramelised onions. Cut the onions in slices, place them in a pan over medium heat.
- Season the onions with salt to help release the moisture from the onions, which will aid in the caramelisation process.
- Let the onions cook undisturbed for about 5-10 minutes, allowing them to soften then add the brown sugar which will help to caramelise the onions more quickly and add extra sweetness.
- Lastly add the vinegar, which will add a bit of acidity and help the onions to become jammy.
- The last ingredient to make our sandwich is the steak.
- Heat a pan over high heat, add oil then place the steak into the hot pan.
- Sear the steak for about 3 minutes on each side for a medium rare steak. Searing time depends on the size and the thickness of the steak.
- At the end its time to butter baste the steak by adding cold butter to the pan, garlic and fresh thyme.
- With a spoon take the hot and infused with flavours butter and drizzle over the steak.
- This process gives the steak a more complex flavours increasing the nuttiness and the caramelisation of the steak.
- Repeat the basting for about 1 minute then take the steak out of the pan and let it rest for 10 minutes. This step is very important because the meat will relax, and the juices will redistribute and reabsorbed through the meat.
- Lastly, we need to assemble the sandwich.
- Cut the bread lengthwise, then spread the Romesco sauce on one half of the baguette, followed by rucola.
- Cut the steak into slices, perpendicular on the meat fibre, then place it over the rucola, followed by the caramelised onion and optional add the gorgonzola cheese.
- Spread the Dijon mustard on the other half of the baguette then close the sandwich.
- Enjoy the sandwich with family or friends!
