May 28, 2012

Steak Sandwich with Salsa Verde

A steak sandwich falls into the 'Champion' category in the world of sandwiches. Do you remember being young and never being allowed order steak in a restaurant? Then came the day when your parents thought you were A) old enough to have the price of a steak spent on you and B) old enough to handle your own steak. 

Do you remember having your own steak and not having to share it with an older sibling? You always seemed to be the 'extra plate' that the was ordered along with a shared steak. I don't know why, but steak in any form always seemed so exotic on any restaurant menu. 

This sandwich is in honour of those 'other plates'. Not only do you get to have your own steak, but, you get to have it in sandwich form! Many things in sandwich form are great. To name a few: a steak sandwich, Christmas dinner in a sandwich and a breakfast sandwich. Anything sandwiched between two pieces of bread seems stellar!  

Salsa verde is a thick, rustic sauce ideal for spreading. Hmm, I wonder what I could spread it on? Eh duh, a steak sandwich. You may be creeped out by some of the ingredients in the recipe, anchovies and capers to name the culprits. I must insist that you leave them in. They add a salty element to the sauce that you just can't get from anything else. Without them, the sauce really loses its punch. They virtually turn to a paste once blitzed. And no, the sauce doesn't taste fishy! Did you know anchovies are one of the main ingredients in Caesar dressing? I'm sure you've eaten Caesar dressing. You're practically an anchovy pro without even knowing! 

Treat yourself to a steak sandwich. Your own steak sandwich. One per person please! No sharing, we're grown ups! 


Holly x

Basil, parsley, lemon juice, Dijon mustard, capers and anchovies for the Salsa Verde. 

Place all the Salsa Verde ingredients in a food processor and blitz until smooth-ish!

Drizzle steak with olive oil, salt and pepper. 

Once cooked, rest for 5 minutes to allow the juices relax in the meat.

Don't waste time with bad bread... for an awesome sandwich use good bread!

Mayo on one slice, salsa verde on the other...

...lettuce, sliced tomato and shaved parmesan.

Top with sliced striploin steak. 

Next Step: BIG bite!

Recipe, Serves 4

Salsa Verde

Bunch Basil
Bunch Parley
4 Anchovies
2 Tablespoons Capers
1/2 Lemon, juiced
1 Teaspoon Dijon mustard

Place anchovies, capers and mustard in the bowl of a food processor with a blade attachment.
Blitz to a paste.
Add the basil, parsley and lemon juice.
Blitz until well blended but slightly chunky. 
Place in a bowl until needed.

4 Striploin Steaks
8 Slices Good Quality Bread, sour-dough/ ciabatta/ vienna
Olive Oil, Salt and Pepper
1 Large Tomato, sliced
1/2 Head Butter Lettuce
50g parmesan, shaved

Heat a frying pan.
Drizzle the steaks on both sides with olive oil. Season with salt and pepper.
Once the pan is hot lay the steaks in and turn the heat to medium. Do not move.
Turn the steaks after 2-3 minutes and cook for another 2-3 minutes for medium.
Remove from pan and allow to rest for 5 minutes.
While the steak is resting, spread one slice of bread with mayo and another with salsa verde (per sandwich).
Lay lettuce, sliced tomato and shaves parmesan on top of the salsa verde.
Once the meat has rested, slice thinly at an angle and lay on top of the parmesan.
Cut in half and serve with wedges*.


3 Large Potatoes
Olive Oil
Salt and Pepper

Heat oven to 220°C.
Cut the potatoes in half lengthways and each half into four wedges.
Place on a baking tray, drizzle with olive oil, salt and pepper.
Roast for 20-30 minutes until lovely and crispy brown. 

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