Most steak sandwiches die of richness. Beef, cheese, butter, bread, all pulling the same direction and nothing pushing back. Raw onion sitting in French Vinaigrette for ten minutes fixes it: the Dijon and the vinegar cut the fat and the onion loses its bite. Same vinaigrette goes on the cut side of the bread.
25 mins. Makes 2.
Ingredients
- 400g Sirloin or rump steak
- 60ml Plateit French Vinaigrette
- 1 Red onion, sliced thin
- 4 thick slices Crusty white bloomer
- 2 handfuls Rocket
- 1 tbsp Olive oil
- Salt and pepper, to taste
Method
- Onion into a bowl with 40ml of Plateit French Vinaigrette. Leave 10 mins, turning once.
- Steak out of the fridge, patted dry, salted hard. Pan on high with the oil until it smokes.
- Three minutes a side for medium rare on a 2cm steak. Rest 6 mins on a board. Do not skip this.
- Toast the bloomer slices in the steak pan, one side only. Brush the toasted side with the remaining 20ml of vinaigrette.
- Slice the steak against the grain, tip the resting juices back over it. Build: rocket, steak, onions and every drop of their dressing. Press the top slice on. Eat over the sink.
Do this: A crusty white bloomer is the bread for this. It takes the juice without going to paste, and the crust gives you something to bite against.
On the side: Tobacco onions. Slice a brown onion paper thin, toss it through seasoned flour, and fry at 180C for 2 to 3 mins until dark and crisp. Salt them the second they come out. Keep them beside the sandwich, not in it, or the crunch is gone in a minute.
