Recipe by consultant, editor and food stylist Jules Mercer for womanandhome.com
This steak sandwich is layered with what we think is the new holy grail of steak sauces… If you agree, let us know by commenting on this recipe!
To make the steak sandwich a heartier main meal try serving it with a bowl of thick cut chips or crisps, or a simple salad for a lighter result.
ALSO SEE: Griddled Steak with Flavoured Butter Recipe
Ingredients
- 4 x 120g steaks
- 8 slices bread
- For The Sauce:
- 4 shallots, peeled and cut in half
- 2 handfuls curly kale pieces
- 1tbsp olive oil
- 150g crème fraiche
- 1tsp liquid beef stock
- 1tsp Dijon mustard
- For The Crunch:
- ¼ red cabbage, very finely sliced
- rocket leaves
- English mustard, to serve, optional
Instructions
- Preheat the oven to 180C/Gas 4. Place the shallots on one half of a roasting tray, the kale on another half. Drizzle over the olive oil and bake for 12-14mins. Remove the kale, and return the shallots until they are soft and caramelised – about 20mins. Remove and allow to cool.
- Heat a griddle pan and fry the steaks on a medium heat for 2-3mins a side.
- Remove and allow the steak to rest whilst you make the sauce. Roughly chop the cooked shallots and mix into the crème fraiche with the beef stock and mustard. Slice the steaks.
- To layer the sandwiches: top a piece of bread the sauce, sliced cabbage, rocket, sliced steak and mustard if required.
Notes
Top Tip for making Steak Sandwich with Super Greens: Bavette steak is a great option for the more adventurous. Although it can be a little tougher than the well known sirloin, it’s full of flavour. To make it a little easier to munch, slice thinly to serve.
Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.
