Steak Sarnie Food

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.

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.

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.

STEAK SARNIES WITH STICKY ONIONS & BLUE CHEESE

Steps:

• Melt the butter in a frying pan over a medium heat and fry the onion with a pinch of salt for 15 mins until golden brown. Add the Worcestershire sauce and sugar, and fry for a further 5 mins, or until the onions are sticky and caramelised. Remove from the heat and set aside.
• Mix the stilton with the mayonnaise and season with freshly ground black pepper. Set aside.
• Season the steak on both sides. Heat a griddle pan over a high heat and cook the steak for 2-3 mins on each side (2 mins for rare or 3 mins for medium). Remove to a board, cover and leave to rest for 10 mins. Thinly slice the steak.
• Toast the sourdough slices, then spread with the blue cheese mixture. Top with the steak, caramelised onions, rocket and a grinding of black pepper, then serve two open-faced sandwiches per person.