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Steak Sandwich Recipe

Updated on September 1, 2013

One of the best steak sandwiches I've ever made - bliss on a plate.

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Delicious Steak - Hits the Spot Every Time

There is nothing worse than a mean sandwich, a scraping of light margarine, one slice of cold meat, if you're going to settle for a sandwich for lunch or even dinner you want it to be something marvellous and outstanding. I love sandwiches, and when I'm hungry I want something big and substantial, this Steak Sandwich is what I make when I want something for dinner but don't want a huge meal with meat and two veg, a cross between lunch and dinner and possibly a cold beer or cider on the side.

Making this sandwich isn't something I do in a rush, it's the sort of thing I enjoy when the weather's turned a bit sharp outside and I just want to potter around in the kitchen, sometimes I make the entire sandwich in one go, including the homemade mayonnaise and sometimes I have made the mayonnaise the day before or in the morning. Go on indulge yourself and your senses - you deserve it!

Step 1: Roasted Garlic and Mustard Mayonnaise

So the first thing I make to go on my Steak Sandwich is this sublime Roasted Garlic & Mustard Mayonnaise which I truly love and so does my daughter. A word of warning I wouldn't eat this before a first date unless your date has also had garlic and loves it.


10-12 cloves of garlic

1½ tablespoon of Olive Oil

1 tablespoon of Cool American Mustard

2 large Organic Egg Yolks

125ml / 4 fl.oz / ½ cup of Olive Oil

Salt & Pepper

  • Preheat your oven to 175ºC /
  • Peel your garlic cloves, I find that the easiest way to do this is to slice off the bottom of your clove, place the flat of the knife on top of it while it's lying down on your cutting board and give it a firm smack with the flat of your hand and then the papery outside will just fall away.
  • Place the garlic cloves onto a piece of baking foil and drizzle with the 1½ tablespoon of oil.
  • Scrunch it up and place in the oven for 40 minutes.

  • Let the roasted garlic cool while you're gathering together your other ingredients.
  • Pop the roasted garlic into a food processor and add the tablespoon of mustard, (I sometimes add a bit of wholegrain Dijon mustard if I fancy adding more of a bite to my sandwich - no pun intended).

  • Add a small glug of olive oil - for those of you who like measurements that would be about a tablespoon.
  • And blitz until you have a lovely smooth paste - the smell of the warm garlic, oil and mustard combining is blissful.
  • Add your two egg yolks and blitz once more.
  • Now with the food processor merrily whizzing around you need to pour your olive oil in a very small steady trickle and watch as the mixture gets thicker and thicker and grows into a creamy luxurious mayonnaise. As long as you pour the oil in a small trickle this will work perfectly - patience is the key.

Step 2: Caramelised Red Onions and Roasted Peppers


6 Organic Red Onions

2 Red Peppers

3 tablespoons of Olive Oil

  • Peel and slice your onions into rings.
  • In a large non-stick frying pan warm the olive oil and place in your onion rings.
  • Do not stir, just very gently let the onions go translucent and start to caramelise.
  • Slice your red peppers in nice fat thick slices and put in with the onions, after a few minutes when the onions are browning nicely turn them all over and place a lid on top of the frying pan which will seal the juices in and let everything soften up perfectly to sit on top of your steak.

Step 3: Cooking Your Steak


1 big juicy Steak per person or per sandwich

Olive Oil

Salt and Pepper

  • Heat a griddle or frying pan.
  • Season your steak, brush with olive oil, using a pair of kitchen tongs hold the steak fatty edge down onto a hot griddle/frying pan until the fat turns a lovely golden brown.
  • Then cook your steak for a maximum of 8 minutes, turning them every minute, this will give you perfectly cooked medium-rare steak, for the last minute (if you're not on a diet add a generous knob of butter and baste the steak with it.
  • Once done place on a warm plate and cover, and leave to rest.

Final Step

  • Butter your bread/roll, toasted if you prefer, and slather on a good helping of the garlic mayonnaise, then add your steak, onions, peppers, some fresh salad leaves or perhaps rocket if you like a peppery taste and some more mayonnaise.
  • This mayonnaise will melt all over your steak and end up as more of a luscious sauce when it combines with steak juices.

Don't forget to eat over your plate as this is one very, very juicy and satisfying sandwich.

Looking at this makes me want another one!
Looking at this makes me want another one!

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