This steak sandwich recipe is elevated by a steak sauce which embodies everything that’s so great about a simple piece of grilled meat partnered with a flavoursome buddy. Spicy, smooth and zingy this steak sauce will make sure you think twice about grabbing the ketchup in future!
1 thick cut sirloin steak
4 slices of sourdough bread about 1 inch thick
Hanful of fresh rocket
Sliced Gruyere cheese
1 small red onion
1 tsp light brown sugar
1 tbsp sherry vinegar
25g salted butter
4 tbsp good quality mayonnaise
1 tbsp dijon mustard
Few drops of Tabasco sauce
Few drops of Worcester sauce
4 cornichons, finely diced
1 pickled chilli, finely sliced
Juice of 1/2 a lemon
Salt and white pepper
Make the steak sauce by mixing all of the ingredients together in a small mixing bowl, season with salt and white pepper, mix well and set aside until needed.
To make the caramelised onions finely slice the onion and gently soften with the butter in a frying pan over a low heat for around 1o minutes. Add the sugar and vinegar and cook for a further 10 minutes until soft, sweet and sticky then turn off the heat.
Heat a griddle pan over a high heat. Place the steak onto a wooden board and season generously with salt and black pepper. Press the salt and pepper into the steak and ensure a generous coating on each side. Drizzle lightly with olive oil. When the griddle pan is smoking pick up the steak with a pair of tongs and hold the steak on it’s side with the fat side down. Place the fat side onto the griddle pan and sear, keeping hold of the steak run it up and down the griddle pan to melt the fat into the griddle pan. After a few minutes drop the steak onto its face and leave it for 4-5 minutes without moving it to ensure an even char. Flip the steak and sear for a further 4-5 minutes on the other side for a medium steak. Remove from the heat and allow to rest for 8 minutes.
While the steak rests lightly toast the sourdough on each side. When toasted place sliced gruyere cheese onto 2 slices of sourdough and grill until melted and bubbling. Cut the steak into thick slices then cut away any fat.
To build the sandwich cover one slice of sourdough with a generous layer of the steak sauce, then layer the sliced sirloin, top with rocket and caramelised onions and then finish with the bubbling gruyere cheese lid.