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.