Daily Mail - Daily Mail Weekend Magazine
STEAK SANDWICH
Nothing beats a good steak sandwich for a weekend lunch and I think this is a particularly good one. You don’t have to add the truffle oil to the dressing, but it changes it from a great steak sandwich to a superlative one. Serves 2
A knob of butter
1½tsp vegetable oil, plus extra for the steak
1 onion, finely sliced
Sea salt and freshly ground black pepper
1 thick-cut sirloin steak, about 250g (9oz)
4 thick slices of sourdough bread or crusty white bread 2 small handfuls of watercress or rocket
Extra virgin olive oil, for
drizzling
For the dressing
4tbsp mayonnaise 2tbsp wholegrain mustard
1tbsp creamed horseradish
2tsp truffle oil (from supermarkets) or olive oil (optional)
Melt the butter with the vegetable oil in a saucepan, add the onion and cook over a low heat, stirring, until very soft and caramelised, about 10 minutes. Season and set aside. Heat a heavybased frying pan over a high heat until smoking hot. Rub the surface of the steak with vegetable oil and place it in the pan. Cook for 2-3 minutes on each side for a medium-rare steak, longer if you prefer it well done. Remove the steak from the pan and leave to rest for at least 5 minutes.
While the meat is resting, make the dressing. Mix the mayonnaise, mustard, horseradish and oil (if using) together in a small bowl. Toast the bread slices in a toaster or under a preheated grill, or brush them with vegetable oil and cook briefly on a very hot griddle pan to create distinctive charred lines. Dress the watercress or rocket with a little olive oil. Finely slice the rested beef and season.
Spread the toast with some of the dressing (you can keep the rest in a covered bowl in the fridge for a few days) and then divide the steak between two of the toast slices. Spoon the onions on top, followed by the watercress or rocket. Put the remaining slices of toast on top, slice the sandwiches in half and serve immediately.