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
Ultimate version
Dry-aged ribeye on toasted sourdough ciabatta with confit onions and horseradish aioli.
Per serving£7.75
Total cost£15.50
Time45 min
Ingredients for 2
- Steak
- 350 g dry-aged ribeye steak
- 1 tbsp beef dripping
- 2 thyme sprigs
- Confit onions
- 2 onions , thinly sliced
- 20 g butter
- Aioli
- 1 egg yolk
- 100 ml rapeseed oil
- 2 tsp fresh horseradish , grated
- 1 clove garlic , grated
- To serve
- 2 sourdough ciabatta rolls
- 1 handful watercress
- flaky sea salt and black pepper , to taste
Method
- Cook the onions very slowly in butter for 20 minutes until jammy and confit-soft.
- Make the aioli by whisking the egg yolk with garlic, then streaming in the oil before folding through the horseradish.
- Season the ribeye generously and sear in beef dripping, basting with thyme, for a deep crust and medium-rare centre.
- Rest the steak for 8 minutes, then slice thickly against the grain.
- Toast the sourdough ciabatta and spread with horseradish aioli.
- Layer watercress, ribeye and confit onions, finish with flaky salt and close the sandwich.
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.
