Ballymaloe Steak Sandwich with Steak Sauce

  • Cooking Time: 20 minutes
  • Serves: 2
  • Allergens: gluten, mustard

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Description

A steak sandwich is great for brunch, lunch or dinner, so it’s a handy recipe to have on standby. It’s important to let the meat rest at room temperature before cooking as it’ll help get an even temperature across the steak. Always rest meat after cooking to let the juices settle, giving a richer flavour.

Ingredients

  • 250g/ 8oz striploin steak
  • A little olive oil
  • Salt & pepper
  • 1/2 a red onion
  • 2 handfuls of salad leaves (rocket, spinach, chard, lamb’s leaf lettuce)
  • Wholegrain mustard
  • 2 whole wheat rolls or your favourite sandwich bread (sourdough, ciabatta, soft white, white, baguette)
  • Ballymaloe Steak Sauce

Dietary Suitability

  • No Artificial Additives
  • Dairy Free

Method

  1. Marinate the steak in advance with some olive oil, salt and pepper and then refrigerate
  2. When ready, allow the steaks to come to room temperature before cooking
  3. Heat a griddle pan until nice and hot, and then add the steaks. For a medium rare result cook 3-4 minutes per side, depending on thickness
  4. 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 stand/rest for about 10 minutes
  5. 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, finish with some more Ballymaloe Steak Sauce.

  • Cooking Time: 20 minutes
  • Serves: 2
  • Allergens: gluten, mustard

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0 / 5 0

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