Deluxe Steak Sandwich
I'm levelling up this pub classic.
Servings: 2
Ingredients
Caramelised onions
- 4 large brown onions sliced
- 50 g butter
- 2 tsp extra virgin olive oil
- 1 tbsp sticky balsamic
- sea salt
Potato chips
- 4 waxy potatoes finely sliced
- sea salt
- 1 litre vegetable oil
Garlic butter
- 1 bulb garlic
- 1 tbsp olive oil
- 100 g salted butter at room temp
- 1 large handful parsley finely chopped
- 1 tbsp smoky paprika
- sea salt
- black pepper
Chimichurri
- 30 g parsley
- 1 red chilli finely sliced
- 2 garlic cloves finely sliced
- 1/2 tbsp dried oregano
- 1 cup olive oil
- 2 tbsp red win vinegar
- sea salt
- freshly cracked black pepper
Steak
- 250 g steak scotch fillet
- 75 g Westgold butter salted
- 2 tbsp flakey sea salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 2 sprigs of fresh rosemary
- 4 sprigs fresh thyme
- 3 garlic cloves peeled
Sandwich
- 1 baguette sliced in half
- 30 g shaved pecorino romano
Instructions
Caramelised onions
- Heat the olive oil and butter in a heavy-based deep saucepan over medium heat. When sizzling, add the onions. Immediately reduce the heat to low and cook for 45 minutes – 1 hours, stirring occasionally.
- Once the onions are golden brown, season with a generous amount of salt and drizzle with balsamic glaze. Cook for a further 15 minutes, stirring occasionally. Set to the side.
Potato chips
- Using a mandolin, finely slice the potatoes. Place them into a large bowl filled with ice water and leave to sit for a minimum of 30 minutes. Drain and pat dry with paper towels.
- Heat the vegetable oil in a large pot to 190 degrees Celsius. Working in batches and using a slotted spoon, carefully place the potatoes into the hot oil and cook for 8 – 10 minutes or until golden brown. Remove from the hot oil with a slotted spoon and place onto a cooling rack. Repeat until all chips have been cooked.
- Place the potato chips into a bowl and toss through with lots of flakey sea salt.
Garlic Butter
- Preheat the oven to 200 degrees Celsius.
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3cm down from the top to expose the raw cloves. Place into a small baking tray or sheet of alfoil and drizzle with olive oil and season with salt and pepper. Cover and bake for 1 hour.
- Leave the garlic to slightly cool or until you are able to handle it. Using your fingers, squeeze the roasted garlic out of their skin.
- Place the garlic into a bowl with the remaining ingredient and combine well with a fork. Set to the side until ready for use.
Chimichurri
- Place all ingredients into a bowl and stir to combine. Taste and season to your liking. Leave to sit for a minimum of 15 minutes to allow the flavours to combine.
- Set to the side and store any leftovers in an airtight container for up to 1 week in the fridge.
Steak
- Bring the steak to room temperature by taking it out of the fridge at least 1 hour before cooking it. Season well with salt and pepper. Pat the seasoning into the steak.
- On a very high heat, bring a cast iron pan to heat and drizzle with olive oil. When there is a slight haze coming from the pan, place your steak into it. Cook for 2 - 2.5 minutes until you get a golden and caramalised crust. Turn the steak over and cook for 2 minutes. After 45 - 60 seconds, toss in the garlic, butter, thyme and rosemary. Allow the butter to melt and baste the steak with the butter while it continues to cook.
- Take the steak off the pan and transfer to a cutting board. Leave to rest for 5 - 10 minutes.
- While the steak is resting, spoon a tablespoon of the garlic butter over the steak and drizzle with the leftover butter in the pan.
Sandwich
- Spread the garlic butter onto each slice of the baguette and cook in a pan on a low – medium heat until toasted and golden brown. Assemble the sandwich by beginning with a layer of caramelised onions, followed by the slices of steak, then the pecorino romano, a tablespoon of chimichurri and lastly a handful of potato chips.
- Top with the second piece of bread, cut in half and serve immediately.
