Steak Sandwich
Donal Skehan
Donal Skehan
Recipe - Marshes
Steak Sandwich
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
Sourdough baguette
454g rib eye steak
1 tbsp olive oil for the steaks & 2 tbsp for the caramelised red onion
Garlic clove
3 tbsp mayonnaise
Large handful rocket leaves
75g cashel blue cheese, sliced
Sea salt
Freshly ground black pepper
3 large red onions, sliced
1 tbsp soft brown sugar
1 tbsp balsamic vinegar
Directions
Dunnes Stores sourdough baguette is the perfect vessel for sliced steak, caramelised onion, cashel blue cheese and rocket leaves, the only ingredients in my book for the ultimate steak sandwich recipe - make it this weekend!
INGREDIENTS
- Sourdough baguette
- 454g rib eye steak
- 1 tbsp olive oil
- Garlic clove
- 3 tbsp mayonnaise
- Large handful rocket leaves
- 75g cashel blue cheese, sliced
- Sea salt
- Freshly ground black pepper
For the caramelised red onion:
- 2 tbsp of olive oil
- 3 large red onions, sliced
- Sea salt
- Freshly ground black pepper
- 1 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
METHOD
- Before cooking, allow the steaks to come to room temperature.
- Firstly, make the caramelised red onions, heat the oil in a heavy-bottomed frying pan over a high heat. Add the onions, salt & pepper and let sauté over a lower heat for 15-20 minutes stirring occasionally to prevent sticking until they become soft and a golden colour.
- Add the sugar and vinegar and turn the heat up to medium to dissolve the sugar and reduce the vinegar until the mixture is sticky and like a jam.
- Season the steaks well with salt and pepper.
- Place a frying pan with the oil on a high heat until smoking hot. Add the steaks and cook to preference (2-4 minutes per side). Slice the steak and leave to rest.
- Slice the baguette in half and toast both sides, before rubbing the garlic clove over the bread. Spread with mayo on both sides and assemble the sandwich, with the steak, caramelised onion, blue cheese and rocket.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Organic Sourdough Baguette 350g
€2.20
Dunnes Stores Organic Irish Beef Rib Eye Steak 220g
€7.19€32.68/kg
Dunnes Stores Extra Virgin Olive Oil 750ml
€3.79€5.05/l
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Real Mayonnaise 401g
€1.75€4.12/l
Dunnes Stores Peppery Wild Rocket Leaves 100g
€1.39€13.90/kg
Dunnes Stores Cashel Blue 150g
Buy 3 get Cheapest Free
€3.50€23.33/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Baking at Home Light Brown Soft Sugar 500g
€1.25€2.50/kg
Giovanni di Firenze Balsamic Vinegar of Modena 500ml
€3.39€6.78/l
Recipe
Dunnes Stores sourdough baguette is the perfect vessel for sliced steak, caramelised onion, cashel blue cheese and rocket leaves, the only ingredients in my book for the ultimate steak sandwich recipe - make it this weekend!
INGREDIENTS
- Sourdough baguette
- 454g rib eye steak
- 1 tbsp olive oil
- Garlic clove
- 3 tbsp mayonnaise
- Large handful rocket leaves
- 75g cashel blue cheese, sliced
- Sea salt
- Freshly ground black pepper
For the caramelised red onion:
- 2 tbsp of olive oil
- 3 large red onions, sliced
- Sea salt
- Freshly ground black pepper
- 1 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
METHOD
- Before cooking, allow the steaks to come to room temperature.
- Firstly, make the caramelised red onions, heat the oil in a heavy-bottomed frying pan over a high heat. Add the onions, salt & pepper and let sauté over a lower heat for 15-20 minutes stirring occasionally to prevent sticking until they become soft and a golden colour.
- Add the sugar and vinegar and turn the heat up to medium to dissolve the sugar and reduce the vinegar until the mixture is sticky and like a jam.
- Season the steaks well with salt and pepper.
- Place a frying pan with the oil on a high heat until smoking hot. Add the steaks and cook to preference (2-4 minutes per side). Slice the steak and leave to rest.
- Slice the baguette in half and toast both sides, before rubbing the garlic clove over the bread. Spread with mayo on both sides and assemble the sandwich, with the steak, caramelised onion, blue cheese and rocket.