Ultimate Steak Sandwich

This is my absolute favourite steak sandwich recipe. The flavours of the toasted peppercorn aioli and the crispy fried onions pair perfectly with a medium-rare steak.

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Ultimate Steak Sandwich

Yield 4

Author Kirsten Deneka

Prep time

1 Hour

Cook time

45 Min

Total time

1 H & 45 M

Cook modePrevent screen from turning off

Ingredients

Steak:

• 2 Sirloin steaks
• Salt & Pepper
• 2 Tbsp Butter
• 3 Garlic cloves
• Fresh thyme

Roasted Peppers:

• 2 bell peppers
• 3 tbsp olive oil
• 1 garlic clove
• Salt & Pepper to taste

Crispy onions:

• 1 sweet onion
• 1 1/2 cups buttermilk
• 1 cup flour
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Pepper

Peppercorn aioli:

• 1 tbsp toasted peppercorns
• 1/2 mayonnaise
• 2 tsp lemon juice
• 1 garlic cloves

Mushrooms:

• 2 portobello mushrooms
• Salt & Pepper
• Worchestershire sauce

Additional:

• 4 ciabatta buns
• Grated mozzarella
• Handful of arugula (with a drizzle of olive oil & red wine vinegar)

Instructions

For roasted peppers:

1. Halve peppers and remove seeds and stem. Place skin side up on a tinfoil-lined baking sheet and broil in the oven for about 15 minutes or until blackened.
2. Place the halved peppers in a bowl and cover with a plate or plastic wrap and allow to steam for 5-10 minutes.
3. Remove the skin from the peppers and marinate the peppers in the olive oil, grated garlic and salt and pepper and set aside.

For crispy onions:

1. Preheat oil to 375F.
2. Slice the onion thinly into strips and add to a large bowl with buttermilk. Allow to sit for at least 20 minutes or up to an hour.
3. Add flour and seasonings into another bowl and whisk to combine. Drain the buttermilk from the onions and add the onions into the flour.
4. Mix to combine and add batches into the hot oil. Cook for 2-3 minutes or until golden brown.
5. Remove and sprinkle with salt.

Steak & Mushrooms:

1. Season the steaks generously with salt and pepper on all sides.
2. Preheat a cast iron or stainless steel pan until hot and almost smoking. Place the fat side down first, holding it there for 30 seconds with tongs then place the steak on one side.
3. Let the steak develop a crust for about 4-5 minutes on medium-low then flip. Use a meat thermometer and when the steak reaches about 110-115 F, add a tbsp of butter, garlic cloves and thyme. Baste the steak with the sizzling butter and remove when the internal temperature is 125F.
4. Repeat with remaining steak and set aside.
5. Add sliced mushrooms into the same pan and sauté for 5-10 minutes on medium heat or until golden. Add salt & pepper to taste with a tsp of Worcestershire sauce and remove.

For peppercorn sauce:

1. Toast whole peppercorns in a pan for about 2-3 minutes on medium-low or until fragrant.
2. Add to a food processor and pulse for one minute (there will still be whole peppercorns, that's okay)
3. Then add mayo, lemon juice, grated garlic and blitz till combined.

To assemble:

1. Toast bread in butter and put a layer of sauce on each side. Top the bottom slice with a layer of sliced mushrooms, a piece of roasted pepper, steak, mozzarella cheese and broil until the cheese is melted.
2. Add crispy onions and arugula , close it up and enjoy :)

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