Steak Sandwich

Steak sandwhich

The best Steak Sandwich ever 🙂

You can’t go wrong with a steak sandwich, especially if you’re hungry! I like to load mine with as many veggies as it can take to really tick off my family’s 5+ a day. For a little something extra, I make a Gordon Ramsay-inspired relish, which is so simple and I like to make a little extra and use it on bruschetta, hamburgers and polenta.

But back to the hero of the dish – the steak. Porterhouse is the best cut to use as it holds together well. Ask your butcher to cut it thin, which makes it quicker to fry and easier eat. I also like to marinate the meat overnight but two hours is enough time to pump up the flavour. Let the steak come up to room temperature before frying – this ensures you get that medium-rare perfection you’re looking for. If the steak is too cold you risk it being undercooked in the middle. I prefer to trim the fat before frying but you don’t have to. A thin steak will only need about a minute on either side and make sure you rest it for five minutes before assembling the sandwich.

Steak Sandwich
Prep time
Cook time
Total time
Serves: 4
  • 4 tablespoons of extra virgin olive oil
  • 2 garlic cloves finely sliced
  • I handful of parsley leaves roughly chopped
  • 5 sprigs of fresh thyme
  • For the steak sandwich
  • 8 slices of any bread of your choice
  • 4 porterhouse steak,thinly sliced marinated with olive oil, garlic and parsley for 2 hours or overnight
  • 3 tablespoons of mayonnaise
  • 2 teaspoons of seeded mustard
  • 1 tomato, thinly sliced
  • 1 zucchini, finely sliced
  • 1 handful of rocket leaves
  • Quick tomato relish
  • 1 red onion finely diced
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of coriander seeds
  • 1 red chilli, deseeded and finely sliced
  • 2 punnets of red cherry tomatoes
  • 3 tablespoons of olive oil
  • 1 handful of fresh basil leaves finely chopped
  • Salt and pepper
  1. Whisk together the marinade ingredients in a bowl
  2. Place the steaks in the bowl and roll them around in the marinade so they are covered
  3. Cover the bowl
  4. Place in the fridge for at least two hours or overnight
  5. Remove the steaks from the fridge for 20 -30 minutes
  6. While you are waiting for the steak to come to room temperature, prepare the quick tomato relish
  7. For the Tomato Relish
  8. Lightly crush the coriander and cumin seeds in a mortar and pestle
  9. Add the seeds to a small saucepan and gently heat until they begin to become fragrant
  10. Heat the olive oil in a medium sized fry pan over low heat
  11. Add the onion and chilli, saute for 2-3 minutes until onions are translucent not burnt
  12. Add the tomatoes and break up with a spoon
  13. Let stew for 5 -7 minutes over low heat until it thickens
  14. Stir through basil leaves
  15. Season with salt and pepper
  16. For the Steak
  17. Heat grill pan and brush with oil
  18. Add the steaks and cook for 2 minutes each side, to medium rare or to your liking
  19. To assemble the steak sandwiches
  20. Spread four slices of toast with mayonnaise.
  21. Add a slice or two of tomato and spinach leaves
  22. Add the steak
  23. Spread the tomato relish over the steak
  24. Top with the remaining toast,
  25. cut in half and serve

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