Le Creuset Pasture-Reared Steak Sandwich
This is no ordinary sandwich! Spoil Dad with this mouth-watering steak sandwich.
Time: 20 minutes
Recipe by: Chef Franck Dangereux
1 x 220g rib eye or sirloin steak (preferably pasture-reared meat)
4 slices of sourdough bread
50g wild rocket, washed
A small wedge of Parmesan cheese, peeled into shavings (use a veg peeler)
80g homemade mayo (or good-quality store-bought)
2 Tablespoons of each: Chopped parsley, chopped basil, chopped tarragon, snipped chives
2 medium onions, peeled, thinly sliced
2 Tablespoons flour
Oil for frying (about 300ml for a medium pot)
Olive oil for seasoning
2 Tablespoons truffle oil
Add all the chopped herbs to the mayo and mix well, then set aside.
Place your Le Creuset cast iron 26cm Signature Square Skillet Grill on medium heat.
Add frying oil to a Le Creuset 3-ply Stainless Steel 18cm Saucepan on medium heat.
Season the steak on both sides with salt and pepper and rub with a little olive oil.
Place the sliced onions in a bowl, add the flour and a pinch of salt, toss to coat.
Pick up the onions with your hands, shake the excess flour and add into the frying oil, stirring gently and frying until light brown and crispy.
Remove the onions and place on tissue paper.
Sear the seasoned beef on the hot grill, cooking it for 2 minutes on each side.
When done, place the steak on a plate to rest before slicing.
When the meat is cooked, place the sourdough slices directly on the grill to toast.
To assemble, place a good dollop of herb mayo on the toasts, top with the rocket, add the sliced steak, add the parmesan shavings and crispy onions. Then drizzle truffle oil to finish.
Close the sandwich, press down slightly with your hand and slice in half before serving.