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The Ultimate Steak Sandwich

The Ultimate Steak Sandwich

Flank Steak Sandwich, Onion Jam, Horseradish & Chive Sour Cream Dressing

We recently sold 3000 of these beauties at the 2018 Wine & Dine Festival in Hong Kong and the feedback was amazing for this tried and tested recipe. The next time you host a BBQ, keep it simple with this easy to follow but delicious recipe.

Ingredients for 12 good sized sandwiches

  • 2 kg of Wagyu or Angus Flank Steak + Salt & Pepper
  • 1kg red onions
  • Vegetable Oil -100 ml
  • Balsamic Vinegar- 50 ml
  • Beef Stock – 100ml
  • 100 grams Brown Sugar
  • Horseradish Cream 100 ml
  • Sour Cream 100 ml
  • Mayonnaise 100 ml
  • Chives – half bunch
  • 12 bread rolls


The Onion Jam

  • Peel & quarter the red onions, slice into quarter rings and fry in vegetable oil on a low heat until translucent, season with salt and pepper and a good splash on balsamic vinegar, beef stock and brown sugar, bring to the boil
  • Transfer to a baking tray and roast in the oven at 150 degrees for 1 hour or until the onions have become dark and soft.

The Dressing
  • In a bowl mix the Horseradish Cream, Sour Cream, Mayonnaise and finely chopped Chives

 The Meat

  • Marinate the Flank Steaks  in garlic, olive oil, brown sugar, Worcestershire sauce, lemon juice, in the fridge for a few hours or overnight, 
  • Season liberally with Salt, Pepper and a splash of vegetable oil – massage in with your hands
  • Grill the Flank Steaks  quickly over a high heat turning once (approximately 90 seconds per side) rest on a cooling rack
  • Toast the bread on the grill. I prefer to toast the top of the roll Vs the inside. This gives it a satisfying crunch when you bite into it but remains soft on the inside

  • Assemble

    • Slice the ciabatta and pull open
    • Spoon over some Onion Jam on the base of the bread
    • Place 1 Flank Steaks  on top of the onion, then spoon over some of the dressing
    • Top with a few leaves of rocket