‘Walking’ steak sandwich with sticky onions, mustard and cottage cheese – recipe

steak sandwich

‘Walking’ steak sandwich with sticky onions, mustard and cottage cheese

 

So for my first post I’ve nominated this incredible Jamie Oliver recipe for flying steak sandwich which my boyfriend cooked me. This is a million miles from his standard of cooking when we first started dating – more than once I had to head out to the super market for substitutes to his barely edible efforts at cooking dinner! Needless to say, after some hand holding and ruthless criticism he’s become quite a cook.

However, this recipe is actually an adaptation of the ‘flying’ steak sandwich, which features in Jamie’s Great Britain. The star of Jamie’s recipe is pigeon breast, but since there’s not much in the way of game on Blackwood high street, we opted for some juicy rump steaks instead – hence the ‘walking’ steak sandwich. Cooked medium-rare (of course), creamy cottage cheese, sweet onions and a bit of English mustard to give it a little kick. Delicious!

My eat of the week

Recipe

  • 2 red onions, finely sliced
  • olive oil
  • sea salt
  • white pepper
  • 1 tsp soft brown sugar
  • leaves from 2 sprigs fresh thyme
  • 4 tbsp red wine vinegar
  • 1 ciabatta loaf
  • leaves from 2 sprigs fresh rosemary, finely chopped
  • 2 fillet steaks
  • 1 tbsp ground nutmeg
  • 2 fresh bay leaves
  • Worcestershire sauce
  • English mustard
  • baby leaf salad or watercresscottage cheese

How to cook

Turn the oven to 180C/gas 4.

Put the onions into a pan on a medium-low heat and add some olive oil, a pinch of salt, pinch of white pepper, brown sugar and thyme leaves. Put the lid on and leave for 30 minutes and stir occasionally. Once they have cooked for 30 minutes take the lid off the pan, turn the heat up to high, add the vinegar and stir. Cook until really sticky.

Put the ciabatta into the pre-heated oven.

Heat a non-stick pan on a high heat. Put the rosemary leaves into a mixing bowl and add the fillet steaks. Drizzle in olive oil, season with salt and pepper and add the nutmeg. Once the pan is smoking, add some olive oil and the bay leaves and then add the fillet steaks. Cook for 1 1/2 minutes on each side. Remove from the heat and add a glug of Worcestershire sauce then toss the meat in the juices. Remove the steaks from the pan and slice at an angle.

Remove the warm ciabatta from the oven and cut open with a serrated knife. Spread a thin layer of mustard on one side and layer the sandwich with pinches of baby leaf salad, splodges of cream cheese, sticky onions and your thin slices of pink steak.

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