Ingredients
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 2
Quick Garlic Mayo
- 90g whole egg mayonnaise
- ½ garlic clove, minced
Caramelised Onions
- 1 large onion, peeled and finely sliced
- 20g butter
- 1 tbsp brown sugar
- ½ tbsp balsamic vinegar
- Pinch of salt and pepper
Steak Sandwich
- 2 striploin, fillet, or ribeye steaks
Tip: Allow the steaks to come to room temperature before cooking.
- Marinate lightly with extra virgin olive oil, salt, pepper, garlic, and rosemary.
- Salt and pepper, to season
- 30g butter
- 2 sprigs fresh rosemary
- 1 large beef tomato, thickly sliced
- 30g rocket or lettuce of choice
- Mustard (American or Dijon)
- Bread of choice, toasted — ciabatta or a soft floury bap works well
Method
1. Make the Garlic Mayo:
In a small bowl, combine the mayonnaise and minced garlic. Set aside for at least 30 minutes to allow the flavours to develop.
2. Caramelise the Onions:
Melt the butter in a skillet over medium-low heat. Add the sliced onion and stir to coat. Cover with a lid and cook for 20 minutes, stirring once or twice.
Remove the lid and continue cooking for another 20 minutes, stirring occasionally, until the onions are soft and golden. Increase the heat slightly if needed to encourage browning.
Stir in the brown sugar, balsamic vinegar, salt, and pepper. Cook for a further 10 minutes until dark, sticky, and jammy. Keep warm.
Cook the Steak:
Remove the steaks from the fridge 20 minutes before cooking.
Heat a frying pan over high heat. Add the butter and rosemary sprigs. Once foaming, add the steaks and cook to your preferred doneness, basting with the rosemary butter as they cook.
Transfer the steaks to a plate, cover loosely with foil, and rest for 5–10 minutes before slicing thinly against the grain.
Assemble the Sandwiches:
Toast the bread lightly.
Spread garlic mayo generously over the bottom half. Top with rocket, tomato slices, steak, and caramelised onions.
Spread mustard on the top half of the bread, then close the sandwich and serve immediately.
Steak Cooking Guide
(For steaks approximately 2–3cm thick, cooked in a hot pan)
- Rare: 2–3 minutes per side
- Medium-Rare: 3–4 minutes per side
- Medium: 4–5 minutes per side
- Medium-Well: 5–6 minutes per side
- Well Done: 6–7 minutes per side
Always slice steak thinly against the grain after resting as this keeps every bite tender and juicy.
