Steak Sarnie Recipes

STEAK SARNIE AND CHEESY MUSHROOMS - JAIME OLIVER RECIPE

Steps:

• Heat oven to 200 degrees C or 350 degrees F.
• Trim the mushroom stalks and place in an ovenproof dish, stalk side up.
• Crush the garlic over them, chop up the chilli and some parsley and sprinkle over the mushrooms.
• Grate over the zest of ½ a lemon, drizzle with olive oil and season.
• Cut up the cheese into chunks and place 1 on each mushroom.
• Grill on the top shelf of the oven for 9-10 minutes.
• Put steaks on a board and sprinkle with salt, pepper and thyme leaves. Drizzle with olive oil. Rub the flavours into the meat, flip and repeat.
• Put onto a hot grill to cook for 1-2 minutes per side for medium rare or longer if preferred.
• Put the ciabatta bread onto the bottom shelf of the oven.
• Finely chop the peppers and parsley together, mix in some olive oil and season.
• Place the cooked steaks on the same board and rub with the mixture, then scrape the rest to one side.
• Slice up the steaks at an angle.
• Get the mushrooms and ciabatta out of the oven.
• Slice open the bread. Drizzle with olive oil.
• Spread over the horseradish sauce, arrange the rocket on the sauce.
• Lay the steak on top. Scrape up the rest of the pepper mixture and scatter over the steak. Place the bread lid on top.

NEXT-LEVEL STEAK & ONION SANDWICH

Steps:

• Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
• Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
• Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
• Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
• Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
• Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
• Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
• Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
• Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

STEAK SARNIE

Steps:

• Place the ciabatta just to warm in the oven for a few minutes at 225 degrees.
• Hear a heavy skillet on the stove top.
• Slice the steak across in half, forming two thin steaks.
• Season your steak with salt and pepper and then sprinkle it with rosemary.
• Place the slices one at a time between two pieces of plastic wrap, or in a heavy plastic freezer bag.
• Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until about 1/2 inch thick.
• Rub with a little extra virgin olive oil and lemon juice.
• Place the steak onto hot pan and sear on each side for just under a minute.
• Let the meat rest on a plate while you cut your bread in half lengthways and drizzle it with olive oil on one side and spread mustard on the other.
• Fill half of the roll with greens, place the steak on top then drizzle over any juice from the meat.
• Slice and serve.

MUSHROOM SARNIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/Gas 6).
• Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
• Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.

CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES

Steps:

• Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
• Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
• For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
• Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
• Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.