Light Bites
British
BritishSteak Sandwich
A steak sandwich at three levels, from a quick frying-steak bap to a dry-aged ribeye ciabatta with caramelised onions and horseradish aioli. The tiers upgrade the cut, the bread and the trimmings.
Dairy-free
Nut-free
Budget version
Thin frying steak in a soft white bap with fried onions and brown sauce.
Per serving£2.10
Total cost£4.20
Time20 min
Ingredients for 2
- 250 g thin frying steak
- 1 onion , sliced
- 1 tbsp vegetable oil
- 2 soft white baps
- 2 tbsp brown sauce
- salt and pepper , to taste
Method
- Heat the oil and fry the onion until soft and golden, then set aside.
- Season the frying steaks and cook over high heat for 2-3 minutes each side.
- Rest the steak for a couple of minutes, then slice if needed.
- Fill the baps with steak and onions and add a good squeeze of brown sauce.
Equipment
The three ways, side by side
Budget
Thin frying steak in a soft white bap with fried onions and brown sauce.
Better
Seared sirloin in a toasted ciabatta with rocket, mustard mayo and balsamic onions.
Ultimate
Dry-aged ribeye on toasted sourdough ciabatta with confit onions and horseradish aioli.
