Portions
2
Ready In:
10-15 minutes
Good For:
Brunch, supper, dinner, BBQ
Ingredients
- 240g Scotch fillet steak (otherwise known as ribeye steak). Remove from fridge one hour before cooking if possible.
- 3/4 baguette of good quality (why put a $25 steak into a $2 stick of pre-mix? Cut in half and then across for sandwiches.
- 3tblsp olive oil
- 1/2 tsp chopped fresh rosemary
- 3 cloves garlic- chopped quite small but not minced
- chilli flakes- dry, generous pinch
- 80g mushrooms- sliced quite thin
- 40g butter
- 60g sauerkraut
- 3dsp smoked chipotle aioli (any spiced aioli will suffice)
- 2tblsp cucumber & gherkin relish
- 3tblsp Mark’s sweet & sour onion relish, find the recipe in this link https://familykitchenwithmark.co.nz/onion-marmalade/
- 2tblsp tomato salsa
- 3tsp nut pesto
- 60-80g smoked cheese- cut into medium-thick slices
Step by Step Instructions
Step 1
Please don’t worry if you can’t find the exact relishes or salsas, as with all recipes, we can adapt and sometimes improve.
It has to be said that this is my king of sandwiches. The only ones that rivals are steak and bearnaise.
Chefs often try to maximise flavours, utilising cooking liquids, reductions, and vessels to create masterful dishes. Following that trait, we’ll cook the steak, the mushrooms, the bread and the onion relish in the same pan.
Marinade the steak in olive oil, chilli, rosemary and garlic. Don’t season yet.
Step 2
Place a frying pan over high heat with no oil. Allow to heat for 1-2mins.
The pan needs to be very hot before you add the steak. Season both sides of the steak with salt and milled pepper.
Check the pan temperature with a little oil from the steak marinade. Once the pan is hot, gently place the steak inside, but reserve the oil.
Cook the steak without turning for 2 1/2 mins, turn it over using tongs, and cook for another 2 mins on the other side. Spoon half the oil marinade over the steak at the start of cooking.
Step 3
Once the steak has cooked for 2 mins on the second side, place butter over, lower the temperature to medium-high, push the butter into the pan and start basting the steak by pouring the hot butter over. Baste for up to a minute, then remove the steak onto a clean plate while retaining the cooking oils in the pan.
To clarify, add steak to the hot pan, pour over some oil marinade, cook for 2 1/2 mins, turn, cook for 2mins, add butter, baste for up to a minute, and remove onto a plate to rest.
The steak must rest to maximise tenderness while retaining flavour. Rest for 5 mins while you finish everything else. I flip my steak and all my meat while resting. Imagine cooking juices falling; if you keep as much as possible in the meat, it’ll help to make it tender.
Step 4
Keep the heat on medium-high, add mushrooms to the pan and cook until tender, about 2 mins. Season with salt and pepper. Remove mushrooms, keeping any juices in the pan.
Add the rest of the oil marinade to the pan and with the temperature at medium-high, toast the bread on the cut side. Do this in 2 batches.
Toast the bread until lightly scorched and a little crispy.
Remove onto a clean surface, add the onion relish to the hot pan and then remove from the heat. The heat in the pan will heat and lightly caramelise the relish.
Step 5
We are now ready to assemble. If you see steam while cutting the steak, leave it to rest a little more.
Slicing across the meat’s grain (the muscle fibres), ensures the meat is as tender as possible. If we cut the grain into short pieces, it’ll taste superior, so let’s look at where the lines of the meat are and slice across. Portion the steak into medium-thick slices.
Step 6
To assemble, spoon and spread aioli over the four pieces of bread (2 tops and 2 bottoms).
Spoon cucumber relish over the bottom pieces and then mushrooms.
Over the top halves, spoon and spread tomato salsa, then dollops of nut pesto, followed by sauerkraut.
To finish, assemble the cut steak over the bottom halves, so sitting on the mushrooms, spoon over some of the cooking liquids (from the plate you rested the meat on), place cheese over the steak and finally, carefully and speedily, close the sandwich.
If you’re serving guests, maybe a wooden skewer to hold it together wouldn’t be a bad idea.
Step 7
What can I serve this sandwich with?
I ate mine with spaghetti carbonara, and although I said this was for two portions, and it is, I ate the whole plate.
A nice salad would go perfectly and easily; you have so many flavours going on already. A nice lettuce leaf, lemon, and oil would be delicious, but you could go the other way and serve chips, hash browns, coleslaw, chopped New York salad, and Panzanella salad.
Step 8
We’d love to see your creations. Why not share to #familykitchenwithmark. Post your picture or video to social media and hashtag after your message by putting #familykitchenwithmark.
Step 9
There are more recipes added to our collection all the time, but if there is something you would particularly like Mark and his team to recreate, why not message him at familykitchenwithmark@gmail.com
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