Post by SeaDragon on Dec 4, 2017 21:11:10 GMT 10
Steak Sandwich with Skirt Steak
Recipe from The Cook and The Chef (ABC TV), Wednesday, 19 September 2007: Season 2 Episode 32
Ingredients:
500g red onions
Red wine vinegar
Butter
Brown sugar
Tin of sliced beetroot
Rocket leaves
Rocket Mayonnaise (see below)
1 loaf Ciabatta bread (1 loaf makes 6 steak sandwiches)
1 clove garlic
Extra virgin olive oil
Sea salt
Freshly ground black pepper
350g thin or inside skirt steak in one piece (makes 3 steak sandwiches)
Method:
Melt the butter in a frying pan and add the onions and sugar and cook down. Add the vinegar and continue to cook until syrupy.
Cut the bread into slices, two for each sandwich (12 slices from one loaf) and grill on both sides without adding any oil or butter.
Take the skin and fat off the skirt steak, it trims. Marinate in olive oil and rosemary. Then sear on both sides. Rest.
To compile:
Rub some cut garlic on one side of each piece of hot toast, add onion mixture on top of the toast, then the mayonnaise, and some slices of beetroot. Add the rested steak, a couple of leaves of rocket, a touch of mayo on the other piece of toast and your sandwich is complete.
Rocket Mayonnaise
Ingredients:
Makes enough for 12 steak sandwiches
4 large free-range egg yolks (at room temperature)
Pinch sea salt flakes
2 tablespoons lemon juice
2 teaspoons Dijon mustard (optional)
1 cup (250 ml) extra virgin olive oil (evoo)
1 cup (250 ml) vegetable or grape seed oil
Freshly ground black pepper
boiling water (if necessary)
1 1/2 cups rocket leaves, diced finely
Method:
This mayonnaise can be made by hand which gives a lovely silky finish, but this recipe is for a food processor version so the ingredients have been doubled to make enough volume for the processor to work.
Blend the egg yolks in the food processor bowl with a pinch of salt and the mustard. Add the rocket and blend altogether, add about two-thirds of the lemon juice, and blend till smooth. Continue to blend whilst adding the oil slowly, drop by drop to begin with. Once the mixture begins to thicken you can add the remaining oil in a slow, steady stream, whisking continuously. When the oil has been combined, taste and add as much of the remaining lemon juice as needed. Season with pepper, and add more salt and lemon juice if needed.
Only add the boiling water if the mayonnaise needs thinning and requires no more acidulant (lemon juice). For a steak sandwich, you want it thick.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 19 September 2007: Season 2 Episode 32
Ingredients:
500g red onions
Red wine vinegar
Butter
Brown sugar
Tin of sliced beetroot
Rocket leaves
Rocket Mayonnaise (see below)
1 loaf Ciabatta bread (1 loaf makes 6 steak sandwiches)
1 clove garlic
Extra virgin olive oil
Sea salt
Freshly ground black pepper
350g thin or inside skirt steak in one piece (makes 3 steak sandwiches)
Method:
Melt the butter in a frying pan and add the onions and sugar and cook down. Add the vinegar and continue to cook until syrupy.
Cut the bread into slices, two for each sandwich (12 slices from one loaf) and grill on both sides without adding any oil or butter.
Take the skin and fat off the skirt steak, it trims. Marinate in olive oil and rosemary. Then sear on both sides. Rest.
To compile:
Rub some cut garlic on one side of each piece of hot toast, add onion mixture on top of the toast, then the mayonnaise, and some slices of beetroot. Add the rested steak, a couple of leaves of rocket, a touch of mayo on the other piece of toast and your sandwich is complete.
Rocket Mayonnaise
Ingredients:
Makes enough for 12 steak sandwiches
4 large free-range egg yolks (at room temperature)
Pinch sea salt flakes
2 tablespoons lemon juice
2 teaspoons Dijon mustard (optional)
1 cup (250 ml) extra virgin olive oil (evoo)
1 cup (250 ml) vegetable or grape seed oil
Freshly ground black pepper
boiling water (if necessary)
1 1/2 cups rocket leaves, diced finely
Method:
This mayonnaise can be made by hand which gives a lovely silky finish, but this recipe is for a food processor version so the ingredients have been doubled to make enough volume for the processor to work.
Blend the egg yolks in the food processor bowl with a pinch of salt and the mustard. Add the rocket and blend altogether, add about two-thirds of the lemon juice, and blend till smooth. Continue to blend whilst adding the oil slowly, drop by drop to begin with. Once the mixture begins to thicken you can add the remaining oil in a slow, steady stream, whisking continuously. When the oil has been combined, taste and add as much of the remaining lemon juice as needed. Season with pepper, and add more salt and lemon juice if needed.
Only add the boiling water if the mayonnaise needs thinning and requires no more acidulant (lemon juice). For a steak sandwich, you want it thick.