Monday, 26 April 2010

Steak, Rocket and Red Onion Sandwich with Real Chips

Steak Rocket and Red Onion Sandwich with Real Chips

A steak sandwich is very often served on its own, either as a lunch dish, or perhaps even as an impromptu snack. Equally, however, a steak sandwich can make an excellent dinner when served in this fashion with real chips and does not take overly long to prepare. Also, when making a steak sandwich such as this, it is the cheapest cut of steak which should be used and nothing as elaborate as fillet or sirloin.

The recipe for making the chips which accompnay the steak can be found on several locations on this blog or simply by clicking here. I will therefore provide below instructions only for cooking the steak sandwich.

Ingredients (Serves Two, along with the Chips)

1/2lb slice of steak (often sold as sandwich steak)
12" French style stick loaf
1/2 red onion
Generous handful of fresh rocket leaves
2 tbsp horseradish sauce
A little sunflower oil for frying


Although using a steak mallet would be akin to sacrilege on a piece of quality steak, tougher and cheaper cuts of steak which we are going to use for making sandwiches can well do with a bit of a beating prior to cooking. The fibres in the flesh are much tougher than in quality cuts of steak and even proper cooking and resting procedures can do with a little assistance in breaking them down. A reasonable amount of force (don't overdo it!) should therefore be used to pound the steak evenly across its entire surface.

A little sunflower oil should then be added to a non-stick frying pan and brought up to a very high heat. The steak of course can also be grilled or griddled, in which case it should be the steak which is lightly oiled. The steak should then be fried - depending upon its thickness - for around a couple of minutes each side.

While the steak is cooking, the bread stick should be halved in two horizontally and the horseradish sauce spread evenly over each half. The rocket leaves should then be added to the bottom half of the roll.

When the steak is cooked, it should be removed from the pan, set on a warmed plate and covered with foil to rest for a couple of minutes. The red onion should then be sliced and the pieces quickly fried in the juices of the steak.

The rested steak should be cut to size as required and the pieces placed atop the rocket leaves, with the hot onions added last of all. The top may then be added to the bread, pressed down firmly and sliced in half to be served with the hot chips.

Steak/Meat tenderiser Mallets on

If you don't have a meat tenderising mallet, below are a couple of deals - one each from and - which you may find to be of interest.

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