Mastering The Perfect Steak Sandwich at Home!

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner and more affordable than tenderloin.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

cheese

🥗Healthier: avocado

💰Cheaper: processed cheese

Avocado provides healthy fats, while processed cheese is budget-friendly.

Slice off both ends of the onion and peel off the skin.

Remove one layer of the onion if it's dirty.

Thinly slice the onion into half-moon strips.

Place a pan over medium-low heat and add 1 teaspoon of olive oil and 1 tablespoon of unsalted butter.

Allow the butter to melt slightly, then add the sliced onions and a large pinch of salt.

Saute the onions for about 15 to 20 minutes, breaking up any layers and stirring occasionally to prevent burning.

In the meantime, prepare the mayonnaise by combining 1 whole egg, 15 milliliters of white vinegar, and 1 teaspoon of Dijon mustard in a container.

Add 3/4 cup (180 milliliters) of neutral flavored oil and blend using an immersion blender on high speed until thick.

Add 1.5 tablespoons (30 grams) of whole grain mustard and a small drizzle of truffle oil (optional), then season with salt and pepper to taste and blend again.

Transfer the mayonnaise to a clean jar or cover the bowl and refrigerate until ready to serve.

After about 15 minutes of cooking, check the onions; they should be soft and caramelized.

Optionally, add 1 tablespoon of Worcestershire sauce to the onions, mix, and cook for another 30 seconds before removing from heat.

Remove the onions from the pan to prevent further cooking.

Season the sirloin steak with sea salt and let it sit at room temperature for about an hour.

Heat a pan over high heat until smoking, then add a little oil.

Place the steak fat cap down in the pan and sear for about 1 minute.

Flip the steak and sear for about 2.5 minutes on each side, adding 14 grams of unsalted butter and 2 cloves of crushed garlic after 30 seconds to baste the steak.

Remove the steak from the pan and let it rest on a wire rack for about 6 to 7 minutes.

Toast 4 slices of sourdough bread using a toaster or griddle pan, being careful not to over-toast.

In a bowl, combine 100 grams of rocket with 2 teaspoons of extra virgin olive oil, a pinch of sea salt, and cracked black pepper; mix with clean hands.

Slice the rested steak into thin strips across the grain for presentation.

Spread 2 big spoonfuls of the mayonnaise on each slice of toasted bread.

Add the rocket on top of the mayonnaise, followed by the sliced steak and caramelized onions.

Optionally, add Swiss cheese on top of the steak and melt using a blowtorch or under the broiler in the oven.

Close the sandwich with the other slice of toast and press down slightly to compact it.

Slice the sandwich with a bread knife, optionally on an angle for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens