Bourbon Steak And Onion Sandwiches Food

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.

BOURBON STEAK

Steps:

• Mix all the ingredients in a large bowl.
• Place steaks in the bowl covered in plastic wrap.
• Marinate the steaks for over 4 hours or overnight.
• The next morning or after 4 hrs, whichever, oil the grill.
• This is done to prevent sticking.
• Make sure the coals are hot.
• Grill on BBQ to desired doneness.

HANGER STEAK SANDWICH WITH BOURBON CREAMED SPINACH

Steps:

• For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.
• Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.
• For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.
• Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.

STEAK AND ONION SANDWICHES

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat; cook the onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
• Heat the remaining tablespoon of olive oil in the same skillet over high heat. Season the steaks with salt and pepper. Cook for 30 seconds on each side; remove. Add the Worcestershire sauce and 2 tablespoons water to the skillet, scraping up the browned bits with a wooden spoon. Return the onions to the skillet; toss.
• Sandwich the steak and onions between toasted country bread. Serve immediately.

STEAK & CARAMELISED ONION SANDWICH

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

ONION, GARLIC AND BOURBON STEAK MARINADE

Steps:

• ~mince onion and garlic and add to bowl.
• ~cut a strip of lemon or lime zest, mince and add to bowl.
• ~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together.
• ~place steaks in Ziploc bag, flat.
• ~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks.
• ~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks).
• ~pour soya sauce over steaks, flip bag and pour some on other side.
• ~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last.
• ~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out.
• ~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.