Two kinds of Steak Sandwich - Day 27 of 100 Food Stories

This week I am doing a series on Sandwiches. It will be 2 per day - some quiet normal and some that will be a bit ‘out there’. 
I'm starting with 2 different kinds of Steak Sandwiches, each using a different kind of steak.

Sandwich number 1:

Skirt Steak Sandwich with Chimichurri Sauce.
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​If not handled properly skirt steak can be very tough, but handled properly it is one of the most flavoursome pieces of meat to enjoy. It is essential to marinate it and when carving it after a good resting period, to cut against the grain.

​Ingredients:
Serves 4
1 pound of skirt steak. 

Marinade:
2 tablespoons olive oil.
Juice of 1 orange.
Juice of 1 lime.
1 tablespoon soy sauce.
1 tablespoon Worcestershire sauce.
2 cloves chopped garlic.
Salt & Pepper.

Pop this into a ziplock bag, pop the steak in, close the bag, lay down on board and give everything a good massage for a few minutes. Pop into the fridge for at least 1 hour, ideally 2-3 hours.

Marinate in a zip-lock bag for at least 1 hour.

4 slices of sourdough, rubbed with a clove of garlic & a drizzle of olive oil.

Chimichurri Sauce:
This is a favourite herby sauce native to Argentina. It goes equally well with fish & chicken.

A good bunch of parsley.
A good bunch of coriander.
A good bunch of chives.
1 green chilli.
1 white onion, peeled & chopped.
2 cloves of peeled garlic.
2 teaspoon lime juice.
1 tablespoon cider vinegar.
3 tablespoons olive oil.
Salt & pepper.
1 teaspoon sugar.

Pop everything into a bowl & blend it with a stick blender, until smooth. Keep in sealed container in the fridge. Will last 2 weeks.

​Method:

1. Remove steak from the fridge 15 minutes before cooking.
2. It is essential to have your frying pan smoking hot. Then add the steak, leave for 3 minutes, turn over & leave on the high heat for another 3 mins. Then turn the heat and cook for a further 5 mins.
3. Rest for 10 minutes on a board, covered with tinfoil. This is very important.
4. Pop the sourdough slices under the grill & toast lightly.
5. Smear with Chimichurri.
6. Remove steak from the tinfoil, and slice very thinly against the grain.
7. Place sliced steak on top and scatter with chopped spring onions if you fancy.
8. Serve more sauce on the side.

Slice Skirt Steak very thinly against the grain.

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Sandwich number 2.

Sirloin (or rib-eye) Steak Sandwich with Sweet & Sour Onions.
Serves 2.

I am using rib-eye steaks here but you could also use striploins. There is no need to marinate these.

Ingredients:
2 rib-eye streaks.
2 slices of sourdough, rubbed with 1 clove of garlic & a drizzle of olive oil.
Handful of rocket.
1 tablespoon grated Parmesan.
Drizzle of truffle oil ( Lidl)


Sweet & sour onions:
1 large white onion, peeled and thinly.sliced.
50 grms of butter.
6 bay leaves.
1 chopped clove of garlic.
3 teaspoon brown sugar.
2 tablespoons cider vinegar.
90 mls of stock.
90 mls of cream.
Salt & pepper.

Rib-eye Steaks.

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Method:

1. Melt the butter, add the onions, garlic & bayleaves. Turn the heat down, you want to cook the onions for 20 minutes without any colour.
2. Remove the bayleaves and add the brown sugar & vinegar. Reduce until almost dry.
3. Add stock, cream & season.
4. If you wish you can double up on the quantity. It has numerous uses ( pour over raw chicken fillets & scatter with grated cheddar & bake in the oven for 20 minutes; flavours of ‘ cheese & onion crisps’ come to mind. Do the same with cauliflower steak to make it vegetarian. To make it vegan substitute the butter for olive oil & the cream for coconut milk and sprinkle with nutritional yeast for cheesy flavour.
5. Cook the rib-eyes to your own preference, rest for 5 minutes & then carve.
6. Grill the sourdough and spread with onions and top with sliced steak.
7. Finish with grated Parmesan, rocket and a tiny drizzle of truffle oil.