A steak sandwich is a simple yet beautiful thing. The challenge therefore lies in its simplicity.
Choose the freshest bread, with just the right balance between crunchy and chewy and airy. The best steak. Maybe even a venison steak, why not. Make the sweetest sticky yet savoury caramelized onions. Add a hint of mustard mayonnaise. The crunch of watercress or rocket. A smattering of golden chips or spicy sweet potato fries.
It’s like the warmest of hugs on a rainy day.
Steak sandwich with caramelized onion and a mustard mayonnaise
1 good steak, venison or beef
1/3 of a ciabatta bread, or bread of choice (Focaccia, seeded roll or baguette all work well)
2 tbsp mustard mayonnaise (see below)
2-3 tbsp balsamic caramelized onion (see below)
A small handful of watercress or rocket
Cook the steak to your liking.
Half the ciabatta or bread of choice and toast, or grill in a grill pan or under a grill until golden and slightly charred.
Spread mustard mayonnaise on each half.
Top the bottom half of your toasted bread with thickly sliced steak. Generously spoon over the caramelized onion, then add some watercress.
Top with the other half of your toasted bread. Squish to get the juices flowing.
Balsamic Caramelized Onion
2-3 red onions
1 tbsp neutral oil such as rapeseed or coconut oil
2 tbsp balsamic vinegar
1-2 tbsp coconut palm sugar (or brown sugar)
Some fresh thyme if you have it, else use dried
Peel and thinly slice the onions.
Heat the oil in a heavy based non-stick pan. Add the onions and turn down to medium low. Let the onion cook for 10 mins or so before adding the sugar, vinegar, S&P and thyme (if using).
Turn the heat to low and let sweat for an hour or so, stirring occasionally, until coloured, caramelized and a little sticky. Check mid way through and adjust with more balsamic, sugar or S&P to taste.
Mustard mayonnaise: Not a recipe unless you make your own mayonnaise. Just add 1 tbsp of your fav (grain) mustard to 1 tbsp of your fav mayonnaise per person.