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
Method
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
