The best steak sandwich ever!
Who doesn’t love a good steak? Put the steak in-between two pieces of (homemade) bread, add some bits and bops and you have yourself the best steak sandwich ever!
Here’s how you can feed at least two people:
For the onion-mix
- 1-2 large red onions
- 1 tablespoon of unsalted butter
- 1/2 cup balsamic vinegar, make sure it is good quality
- Sea salt to taste
For the mustard
- I love making my own mustard – it just gives it a special twist that makes it uniquely you.
- Equal amounts of English mustard powder, water and garlic powder.
- A pinch of fine sugar to take the edge off.
For the garlic butter
- 3 cloves of garlic, crushed
- 50 grams unsalted butter, softened
For the steak
- 200-250 grams of any steak you prefer (I normally get sirloin or rib-eye)
- 1 tablespoon of your garlic butter
- A sprinkle of your favourite braai salt
- 1 ciabatta loaf
- 1 punnet of salad cress
- Peel the onions and slice into 1cm thick rings.
- Melt the butter over a low heat in a saucepan and add the vinegar.
- Add the onions and spread them as much as possible.
- Put a lid on and leave to cook low and slow until they are caramelised. I normally do this over a half an hour period. Only stir when needed.
- Mix all the ingredients for the mustard and leave for as long as you can to let the flavours develop. You can add a pinch of salt also if you prefer.
- Beware – this stuff is strong!
- Pre-heat the oven to 200 degrees Celsius.
- Mix the ingredients for the garlic butter.
- Set aside until you are ready to use it.
- Place a frying pan or griddle on a very high heat.
- Put your steak onto the griddle and, depending on the size, cook for 3 or so minutes on either side until it is done to your liking.
- During the very last minute of cooking add the garlic butter and braai salt.
- Let the steak rest off the heat and under a foil blanket. I normally pour any juices straight into the onion mix.
- Once rested, slice the steak against the grain.
- I love doing this with my own homemade bread (find my recipe here), but a good quality ciabatta will be perfect also. Brush the top of the bread with the remaining garlic butter and place in the preheated oven for 5-7 minutes to warm up the bread.
- Once the bread is warmed through, slice it open and spread the bottom half with your lovely homemade mustard.
- Place the onions, followed by the sliced steak and a sprinkle of salad cress.
- Place the top half of the bread on top to make a sandwich and press it lightly down to ensure it will hold its shape before cutting and serving.
This is an amazing Friday/Saturday dinner, served with potato wedges and a glass of wine.
If you wondered what braai salt is: South Africans call a barbeque a braai. Braai salt is just salt mixed with wonderful herbs and spices to give your meat a delicious taste. You can find some on Amazon by clicking on the image:
**This post contains affiliate links. If you choose to click on the images and buy the products through the links it won’t cost you a penny more, but it might help to buy me a cup of coffee or two! Thank you!**
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