Cornerstone Steak Sandwich
Rated 5.0 stars by 1 users
Servings
2
Ingredients
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1 ONION (PEELED)
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SALT /PEPPER
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2 TBS OLIVE OIL
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2 X 120 GR BAVETTE ( CUT 3-4 CM THICK)
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1 TBS OLIVE OIL
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SALT PEPPER
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2 CIABATTA /OF 4 SLICES SOUR DOUGH BREAD
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2 TBS MAYONNAISE
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2 Tsp MUSTARD ( DIJON OR SIMILAR)
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HANDFUL OF ROCKET LEAVES OR BABY GEM
Directions
CUT THE ONION IN HALF THEN SLICE INTO 5MM SLICES.
HEAT A FRYING PAN ADD THE OIL FOLLOWED BY THE ONION ,SALT AND PEPPER , SAUTEE ON A MEDIUM HEAT UNTIL GOLDEN BROWN. KEEP TO ONE SIDE.
PUT THE FRYING PAN ON A HIGH HEAT , SEASON THE BAVETTE WITH SALT /PEPPER.
POUR THE OIL INTO THE PAN AND ADD THE STEAK, TURNING THE MEAT EVERY MINUTE COOK UNTIL CORRECT DONENESS IS ACHIEVED AROUND 5-6 MINUTES FOR MEDIUM RARE. ALLOW THE MEAT TO REST FOR 4 MINUTES.
CUT THE CIABATTA IN HALF AND TOAST BOTH SIDES IN THE STEAK PAN.
MIX THE MUSTARD AND MAYONNAISE TOGETHER. SPREAD ON ONE CUT SIDE OF THE BREAD. SLICE EACH BAVETTE INTO 5/6 PIECES ,PLACE ON THE MAYONNAISE FOLLOWED BY THE COOKED ONIONS. TOP WITH ROCKET LEAVES AND THE OTHER HALF OF CIABATTA.