The Perfect Steak Sandwich

Classic Steak Sandwich – a Scrumdowner Special:

Cooking 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.

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Classic Steak Sandwich

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Gourmet steak sandwich -  Serve Hot

Course: Lunch, Snack

Cuisine: British

Servings: 1

Ingredients

• 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
• Pepper
• 2 pieces Sourdough Bread

Instructions

1. Peel and slice the onion finely into rounds.

2. Gently fry the onion in a little of the olive oil until soft and caramelised. This should take 10-15 minutes

3. 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.

4. Heat an iron griddle over a medium heat. Once the onions are cooked, put them in a warm oven to keep hot.

5. Sear the steak for 1-2 minutes on each side then remove from the pan and allow to rest in a warm oven

6. Add any remaining oil to the griddle, then toast the sourdough bread on both sides

7. Slice the steak into finger sized strips

8. 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.

9. ep 9 Turn the whole thing over and if you like cut into half and pin with a cocktail stick.

Then, just to mix things up a bit, I made a stroganoff inspired steak 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.    Mine was sent to me by Quality Standard Meat – a special thin cut rump steak that was perfect for making a steak sandwich.

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