Steak sandwich a la jthecrab (Beef Recipes)

Member Name: jthecrab

Product:	Beef Recipes
Date:	05/08/09 (82 review reads)
Rating:

Advantages: Tasty

Disadvantages: Maybe a decadent and indulgent use of steak

This is a really simple but beautiful sandwich that I make for my mom and me at least once a month as she really loves it. It is worth noting that I buy all of the ingredients from Tesco.


INGREDIENTS

- 1 ribeye steak (approx 350g)
- 2 onions
- 1 tiger bread baton
- vegetable oil
- salt and pepper for seasoning
- Lurpak butter

PREPARATION

Peel the onions, chop them in half and then cut 3 of the 4 onion halves into thick wedges, leaving 1 half for later in the procedure. Season your steak with a little salt and pepper. Then get a medium sized frying pan and place it on a medium heat for about 15 seconds until it is nicely warmed up.

COOKING

Add the seasoned steak to the now warm pan and let it sizzle for 10 seconds on either side. Now drizzle a few tablespoons of vegetable oil over the steak until such time as you have a very thin layer in your pan. Now add the thickly chopped onions. It is always best to add steak to hot pan and then add oil in that order, it just cooks better.

Now comes the part which is all about personal choice - how long to cook the steak for. I am a complete philistine and cook it until it is really well done. This means it spends at least 20 minutes in the pan, which is useful because this allows the onions to caramelise nicely. If you only want to have the steak in the pan for a few minutes then I would suggest you fry your onions in a couple of tablespoons of oil in a separate small pan for 5 minutes beforehand and add them to the bigger pan when the steak goes on.

The steak will create extra oil in the pan from it's own juices so at some point it is likely you may need to drain a little excess from the pan. I don't like greasiness so I always keep on top of this. If done properly this will not be a greasy sandwich.

While the steak is cooking you should then finely chop the remaining half an onion and cut the tiger bread baton in half. Then prepare your 2 plates and slice the tiger bread halves ready for buttering. You actually may not want to butter the bread which is fine as this will work without it but if you do then you know it has to be Lurpak, which is the best butter on the market.

When the steak is nearly cooked I then take it out of the pan and cut it into small pieces. Then it goes back into the pan and is mixed in with the onions for 20 seconds on a high heat to finish it off.

Now all you need to do is spoon the steak and onions into the tiger bread batons and top with some of the finely chopped fresh onion.

THE EATING

The best part. All of the ingredients are fresh and of a high quality so the taste should be superb. The meaty steak mixed with sweet caramelised fried onions and the zing of the fresh onions is wonderful on the fresh, crispy, moreish tiger bread. Even a mug like me cannot ruin this.

CONCLUSION

The tiger bread from Tesco is sublime, and cheap at 39p per baton. It is the key ingredient of the sandwich for me. The smell and taste of it are heavenly and if I can't get tiger bread then I don't bother making the sarnie.

I always use ribeye steak as it is a good cut that is not gristly like rump steak and at a reasonable £6.34 per pound a 350g piece should come in at a touch under £5. Although it may seem decadent it does feed 2 as part of the sandwich.

This is a lovely sandwich that is actually a really filling meal in itself. I only have it as a treat maybe once a month as it is a bit on the decadent side.

Summary: Steak sandwich on tiger bread with fried and fresh onions