This is the ultimate steak sandwich. Chargrilled sourdough bread is piled high with tender slices of juicy steak, sweet and spicy chipotle caramelized onions, oozing melting cheese and a handful of fresh peppery rocket. Serve with skin-on fries and ice-cold beers for a special weekend lunch.
Serves: 2
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Ingredients:
-
2 x 200g sirloin steaks, approximately 2cm thick
-
Coarse sea salt
-
Cracked black pepper
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Olive oil
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Knob of butter
-
3 large red onions, thinly sliced
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1 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
- 1-2 tsp chipotle paste
- 4 thick slices of sourdough bread
- 2 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 2 slices Emmental cheese (or any melting cheese of your choice)
- 1 handful of rocket leaves
Method
- Remove the steaks from the fridge, cover and bring to room temperature. Rub both sides with olive oil and season well with sea salt and cracked black pepper.
- Melt the butter and olive oil in a non-stick frying pan. Add the onions, sugar, vinegar and a generous pinch of salt. Cook on a low heat for about 20 minutes until they become soft and sticky. Stir occasionally to prevent them from sticking and burning. Add the chipotle paste and cook for a further minute or so.
- Heat a grill pan until smoking hot. Cook the steaks for 2-3 minutes on each side, depending on thickness. Remove to a warm plate, cover and rest for 5 minutes.
- Place the slices of sourdough on the hot grill pan. Toast each side for a few minutes or until nicely charred and place on a board or plate ready to assemble the sandwich.
- While the bread is toasting, make the mustard mayo. Simply combine the mayonnaise and mustard in a small bowl and mix well with a spoon.
- Place the rested steaks on a board and slice the meat across the grain, reserving the juices.
- Spread one side of the toast with the mayonnaise mixture. Top generously with the cooked chipotle onions. Arrange the steak slices on top of the onions and drizzle with the reserved steak juices.
- Add the cheese, a handful of rocket leaves and top with the other grilled sourdough slice. Press down lightly.
- Return the sandwich to the grill pan and cook for a minute or two until the cheese begins to melt.
- Serve immediately.
