Steak Sandwich with Ballymaloe Steak Sauce
- Cooking Time: 20 minutes
- Serves: 2
- Allergens: Gluten, mustard
A steak sandwich is great for brunch, lunch or dinner, so it’s a handy recipe to have on standby. What cut of beef you choose is entirely up to you, but we’re partial to leftovers from a prime rib or a striploin that’s been specifically cooked for the sandwich. It’s important to let the meat rest at room temperature before cooking as it’ll help get an even temperature across the steak – and rest it again after cooking to let the juices settle. We serve our steak sandwich on wholewheat rolls, but sourdough is also proving a firm favourite.
- 2 wholewheat rolls (or your bread of choice)
- 250g striploin steak
- A little olive oil
- Salt & pepper
- ½ red onion
- 2 handfuls of salad leaves (rocket, spinach, chard, lamb’s leaf lettuce)
- Wholegrain mustard
- Ballymaloe Steak Sauce
- Marinate the steak in advance with some olive oil, salt and pepper and then refrigerate (allow the steaks to come to room temperature again before cooking).
- Heat a griddle pan until sizzling hot, then add the steaks. For a medium rare result cook 3-4 minutes per side, depending on thickness.
- In the final moments of cooking, baste the steak with a generous amount of Ballymaloe Steak Sauce, turning the steak to caramelise the edges. When the steak is cooked, remove it from the pan and allow it to rest for 10-15 minutes.
- Slice the onion into half-moon shapes. Spread mustard on one side of the roll and add salad leaves and sliced onion. Slice the steak roughly and place pieces on top of the onions, then finish with some more Ballymaloe Steak Sauce.