Last Updated on February 15, 2021
Perfect Steak Sandwiches – a Scrumdowner Special:Quick Link to the Classic Steak Sandwich Recipe
Shopping list for a classic Beef Steak Sandwich
- Rump Steak
- 1 Tomato
- 1 Small Onion
- Chilli Jam
- Sour Dough Bread
- Salt and Pepper
Making the perfect sandwich:
Cooking the perfect steak sandwich from scratch (or nearly from scratch, because I don’t propose baking your own bread especially for these steak sandwiches) couldn’t be easier. I’ve been experimenting with thin cut rump steak, making quick and delicious snack, lunch or supper dishes in the form of steak sandwiches. Perfect to eat while you are watching the Rugby, Football or even Strictly Come Dancing. Starting with the classic steak sandwich with a little mustard, chilli jam and salad garnish. Here’s the basic recipe.
Gourmet steak sandwich - Serve Hot
- 50 g Thin Cut Rump Steak
- 1 Tomato
- 2-3 leaves Lettuce
- 1/2 Small Onion
- 1 tablespoon Olive oil
- Dijon Mustard
- Chilli Jam
- Sea salt
- 2 pieces Sourdough Bread
Peel and slice the onion finely into rounds.
Gently fry the onion in a little of the olive oil until soft and caramelised. This should take 10-15 minutes
Meanwhile, beat the steak a little with a meat tenderiser or a rolling pin so that it is no more than 1/2cm thick. Rub all over with olive oil and season well with pepper and sea salt flakes.
Heat an iron griddle over a medium heat. Once the onions are cooked, put them in a warm oven to keep hot.
Sear the steak for 1-2 minutes on each side then remove from the pan and allow to rest in a warm oven
Add any remaining oil to the griddle, then toast the sourdough bread on both sides
Slice the steak into finger sized strips
Spread mustard on one side of each slice of toast, then layer onion, steak, chilli jam, lettuce and tomato onto one slice and top with the second slice.
Turn the whole thing over and if you like cut into half and pin with a cocktail stick.
Variations on the basic sandwich recipe:
Then, just to mix things up a bit, I made a beef stroganoff inspired sandwich, using a ciabatta roll to hold the rather messy ingredients. Adding a rich and creamy sauce with onions and mushrooms made for a great, quick supper. Finally, taking my lead from the wonderful Mediterranean food I ate on the MDFV gulet cruise, I made a spiced roasted vegetable and steak sandwich. It was, without any doubt, my personal favourite – the olive oil and spice-infused vegetables were a wonderful complement to the tender strips of rump steak.
Watch out for the recipe for the roasted Mediterranean vegetables, which I will publish soon, or use your own favourite. Of course, the most important thing with all these recipes is to start with some really good beef. I used a special thin cut rump steak that was perfect for making a steak sandwich because I didn’t need to try and slice it finely. If you are using a regular steak, the trick is to half freeze the meat so that it is very firm. Then you can slice as thinly as you like before cooking.
Why not pin this post for later?
What’s your idea of the perfect steak sandwich? Let me know in the comments below.