Description of this Recipe: This isn’t your average steak sandwich. We’re talking perfectly seared sirloin, tangy red wine vinegar kissed, nestled on garlic-rubbed ciabatta, layered with caramelized red onions, creamy Stilton (optional, but highly recommended), juicy tomato slices, peppery greens, crisp lettuce, and a knockout horseradish-Dijon mayonnaise. It’s a symphony of flavors and textures that will redefine your sandwich game.
Why You Will Love This Recipe:
- Elevated Flavors: The combination of the savory steak, sweet caramelized onions, pungent Stilton, and zesty horseradish mayo creates an explosion of taste in every bite.
- Restaurant-Quality at Home: Forget waiting in line. This recipe allows you to create a truly gourmet sandwich experience in your own kitchen.
- Impressive Presentation: This sandwich is a visual masterpiece, perfect for a weekend lunch, a casual dinner party, or even a special occasion.
- Customizable: Easily adapt the recipe to your preferences by swapping out the cheese, greens, or sauce ingredients.
- Relatively Quick: Even with all the components, the sandwich comes together in under 30 minutes, making it a satisfying and achievable meal.
Introduction
The steak sandwich. A classic, yes, but one often relegated to greasy spoon diners and underwhelming fillings. This recipe aims to change that perception. We’re taking the humble steak sandwich and elevating it to a culinary experience, a testament to the power of quality ingredients and thoughtful preparation.
This isn’t about slapping a piece of overcooked steak between two slices of white bread. We’re talking about a symphony of flavors and textures, a carefully constructed masterpiece that will tantalize your taste buds and leave you craving more. Think perfectly seared steak, caramelized onions, creamy Stilton (if you’re feeling adventurous), fresh greens, and a punchy horseradish-Dijon mayonnaise, all nestled within the embrace of a crusty, garlic-infused ciabatta.
This recipe is for those who appreciate the finer things in life, for those who believe that even a simple sandwich can be an extraordinary experience. It’s for the home cook who wants to impress without spending hours in the kitchen. It’s for anyone who’s ready to take their steak sandwich game to the next level.
Ingredients:
- 1 large ciabatta, halved horizontally
- 3 tablespoons olive oil, divided
- 1 garlic clove, halved
- 2 x 200-250g sirloin steaks, trimmed of outer fat (about 8-10 ounces each)
- 1 teaspoon red wine vinegar
- 1 red onion, cut into 6 thick slices
- 100g Stilton, crumbled (optional, but highly recommended. Blue cheese or Gorgonzola are excellent substitutes)
- 1 tomato, sliced
- 2 handfuls of watercress or rocket (arugula)
- 6 Little Gem leaves (or other small lettuce leaves)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1-2 teaspoons horseradish sauce (adjust to your preference)
- Salt and freshly ground black pepper, to taste
Preparation:
Step 1: Prepare the Horseradish-Dijon Mayonnaise
In a small bowl, whisk together the mayonnaise, Dijon mustard, and horseradish sauce. Start with 1 teaspoon of horseradish and taste, adding more until you reach your desired level of heat. Season with a good grind of black pepper and a pinch of salt. Set aside. This sauce is the key to bringing all the flavors together, so don’t skimp on the quality of the ingredients. A good Dijon mustard and freshly grated horseradish will make all the difference.
Step 2: Prepare the Ciabatta
Halve the ciabatta horizontally to create two long halves. Drizzle the cut side of both halves with 1 tablespoon of the olive oil, ensuring even distribution. Place a griddle pan (or a large skillet) over high heat. Once the pan is hot, place the ciabatta halves, cut-side down, onto the griddle. Press down firmly on the top of the bread with a spatula or your hand (carefully!). This will help create even browning and a slightly crisp texture. Griddle for 2-3 minutes, or until the cut side is toasted and lightly charred in places. Remove from the griddle and immediately rub the toasted side of each half with the cut garlic clove. This infuses the bread with a subtle garlic aroma and flavor that complements the other ingredients perfectly. Spread the bottom halves of the bread generously with the prepared horseradish-Dijon mayonnaise.
Step 3: Prepare the Steak
While the ciabatta is toasting, prepare the steaks. Pat the steaks dry with paper towels and rub them with the red wine vinegar. This helps tenderize the meat and adds a subtle tanginess that balances the richness of the steak. Season the steaks generously with salt and freshly ground black pepper. Drizzle with 1 tablespoon of the olive oil. Make sure your griddle pan is screaming hot. Turn on your exhaust fan or open a window, as this part can get smoky.
Step 4: Grill the Steak
Place the seasoned steaks onto the hot griddle pan. For rare to medium-rare, grill for 1-2 minutes per side. For medium, grill for 2-3 minutes per side. For well-done (though not recommended), grill for 3-4 minutes per side. Use a meat thermometer to ensure the steaks are cooked to your desired internal temperature. Remember that the steak will continue to cook slightly after being removed from the heat. As soon as the steak is cooked to your liking, immediately transfer it to the sauced slices of ciabatta. This allows the bread to soak up the delicious juices from the steak, adding another layer of flavor to the sandwich.
Step 5: Grill the Red Onion
While the steak is resting, drizzle the red onion slices with the remaining 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the onion slices onto the hot griddle pan, pressing down firmly with a spatula. Grill for 3 minutes per side, or until the onions are softened and charred. As the onions cook, they will release their natural sugars and caramelize, becoming sweet and flavorful. Lift the grilled onion slices off the griddle and separate them into rings directly over the resting steaks.
Step 6: Assemble the Sandwich
Crumble the Stilton cheese (if using) over the onions and steaks. The creamy, pungent cheese adds a wonderful contrast to the savory steak and sweet onions. Arrange the tomato slices on top of the Stilton (or onions if not using Stilton). Top with the watercress or rocket (arugula), followed by the Little Gem leaves. Spread the remaining horseradish-Dijon mayonnaise on the cut side of the top slices of ciabatta. Place the top slices of ciabatta over the lettuce, mayonnaise-side down, to complete the sandwiches. Press down lightly to compress the sandwich slightly.
Step 7: Serve
Carefully cut the sandwiches in half with a sharp serrated knife, if desired. This makes them easier to handle and eat. Serve immediately.
COOKING Rating:
- Skill Level: Intermediate
- Effort: Moderate
- Taste: Exceptional
Serving Suggestions:
- Serve with a side of crispy potato wedges or sweet potato fries.
- A simple green salad with a vinaigrette dressing is a refreshing complement to the richness of the sandwich.
- A bowl of creamy tomato soup is a comforting pairing.
- A cold beer or a glass of red wine is the perfect beverage to enjoy with this gourmet sandwich.
Tips:
- Steak Quality is Key: Use high-quality sirloin steaks for the best flavor and tenderness.
- Don’t Overcook the Steak: Aim for medium-rare to medium for the most succulent results.
- Rest the Steak: Allowing the steak to rest after grilling is crucial for retaining its juices and preventing it from becoming dry.
- Get the Griddle Hot: A hot griddle is essential for achieving a good sear on the steak and onions.
- Customize the Ingredients: Feel free to experiment with different cheeses, greens, and sauces to create your own unique version of this sandwich.
- Toast the Bread Properly: Toasting the bread helps prevent it from becoming soggy from the juices of the filling.
- Press Down Firmly when Grilling the Onions: This will help them caramelize evenly.
Prep Time:
15 minutes
Cook Time:
10-15 minutes
Total Time:
25-30 minutes
Nutritional Information: (Approximate, will vary based on ingredients and portion size)
Calories: 800-1000 Protein: 50-60g Sodium: 800-1200mg
Conclusion
This Next-Level Steak Sandwich is more than just a meal; it’s an experience. It’s a celebration of flavors and textures, a testament to the power of simple ingredients elevated with thoughtful preparation. Whether you’re looking for a satisfying lunch, an impressive dinner, or a show-stopping sandwich to share with friends, this recipe is sure to deliver. So, fire up the grill, gather your ingredients, and prepare to be amazed by this culinary masterpiece.
Questions and Answers about this Recipe:
Q1: I don’t like Stilton. What other cheese could I use?
A: No problem! Stilton offers a pungent, creamy flavor, but you can easily substitute it with other cheeses. Gorgonzola is a very similar blue cheese that would work beautifully. Provolone or Gruyere would provide a milder, meltier alternative. Even a sharp cheddar could add a nice tang.
Q2: I don’t have a griddle pan. Can I use a regular skillet?
A: Absolutely! A regular skillet will work just fine. The key is to use a heavy-bottomed skillet that can retain heat well. Cast iron is an excellent choice. Just be sure to get the skillet nice and hot before adding the steak or onions.
Q3: Can I make this sandwich ahead of time?
A: While the sandwich is best enjoyed fresh, you can certainly prepare some of the components ahead of time. The horseradish-Dijon mayonnaise can be made a day or two in advance and stored in the refrigerator. You can also slice the tomatoes and onions ahead of time. However, I recommend grilling the steak and assembling the sandwich just before serving to ensure the best flavor and texture. If you absolutely need to make the sandwich ahead, wrap it tightly in plastic wrap and refrigerate it. But be aware that the bread may become slightly soggy.
Q4: What’s the best way to cook the steak if I want it more well-done?
A: While I generally recommend against cooking steak well-done, if that’s your preference, you’ll need to adjust the cooking time. Instead of 1-2 minutes per side for rare to medium-rare, cook the steak for 3-4 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Be careful not to overcook it, as well-done steak can become dry and tough. Consider using a meat thermometer to ensure accurate cooking.
Q5: I’m not a fan of horseradish. What can I substitute in the sauce?
A: If you’re not a fan of horseradish, you can substitute it with other ingredients that provide a similar level of zest. A squeeze of lemon juice, a dash of hot sauce, or a pinch of red pepper flakes can all add a bit of zing to the mayonnaise. Alternatively, you could simply omit the horseradish altogether and use a good quality Dijon mustard for flavor.
