Steak Sandwich
Steak Sandwich
Steve Lister
This roll is a complete meal in itself. It is easy to put together and quite filling for hungry people! Here I have used thin slices of beef, but you could use a thicker slice of a good quality steak, cooked to your taste ( medium rare or well done). I have used beef steak, but you could use sliced lamb, pork or chicken. Makes 2
Also see BBQ Selection and Marinade Selection.
Ingredients
2 Bread Rolls, one per person. I use long ones that I make at home.
For Fillings
1 small tomato per sandwich
1/2 onion, finely sliced, per sandwich
Balsamic vinegar
1-2 tsp. made Mustard of your choice (Dijon, English or in my case Polish )
A few slices of cucumber, thin
Olive oil for frying
For Steak filling
500 gm. approximately of thinly sliced steak. The amount of meat is a personal choice
Instructions
Making Topping
Slice the tomatoes, drizzle balsamic vinegar over them, line on a tray and cook in a hot oven until nicely softened.
Heat olive oil in a pan and fry the onions until soft and browned. Keep aside, preferably in a warm oven.
Frying the Steak
Beat steak with a wooden mallet (a kind of kitchen hammer made of wood or metal) or with the back of a thick heavy knife. This will tenderise the meat.
Sprinkle with salt and pepper
Fry slices in hot pan or griddle, until a nice brown colour on both sides.
Creating the sandwich
Slice the bread roll in half and butter cut surfaces.
Put a layer of cucumber across the bottom slice.
Stack the meat on top of cucumber.
Cover the meat over with fried onions.
Place a layer of tomatoes, pressing gently.
Smear the top slice of the roll with mustard and place on top of the fillings.
Serve! Some people serve it with a small pot of thin?ish gravy or pepper sauce.
