Steak for Lunch!
I haven’t been cooking that much recently due to other commitments inside and outside of work. As I was working from home, I thought I would do a cook for lunch and thought a steak sandwich would be quick to do.
I bought a couple of 28 days aged Sirloin Steaks from Tesco. I have been using the rub and chutneys from The Smokey Carter and thought I would try their Smokey Chipotle Chilli Jam would be worth giving a go with this. That stuff seems to go with anything! I also thought doing some caramelised onions would round this sandwich off nicely.
For this cook, I used Australian Heat Beads (as I had run out of Charcoal). I also used the Weber GBS Sear grate and ley that warm up nicely before starting my cook.
As I was preparing the BBQ for cooking, I cooked the onions (indoors).
The steaks were cooked directly for 2 minutes each side getting some really nice sear marks from the grate. I took them off and let them rest. As the steak were resting I briefly placed the panini on the bbq to toast them very slightly before removing and constructing the sandwich.
Sirloin Steak Panini with Caramelised Onion, Chipotle Chilli Jam and Rocket
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Serving Size1
For the Sirloin Steak Panini
- 1 Sirloin Steak (250g)
- 1 Panini
- 1 Tbsp Olive Oil
- 1 Tbsp Smoked Sea Salt
- 1 Tbsp Smokey Chipotle Chilli Jam
- Handful of Rocket
- 1 Onion Diced
- 1 Tbsp Balsamic Vinegar
- 1 1/2 Tbsp Brown Sugar
Take your steak out the fridge about an hour before you want to start cooking and drizzle over a little olive oil and sprinkle with sea salt. I used smoked sea salt from the Cornish Sea Salt Company.
Thinly slice the onions. Heat the Rapeseed Oil in a large, frying pan over a low heat. Add the onions, together with a pinch of salt and stir to coat everything in the oil.
Cover the pan and cook very slowly for 15-20 minutes, stirring the onions occasionally. The trick here is to do over a low heat and just gradually soften the onions.
When the onions are softened, add the brown sugar and balsamic vinegar. Continue cooking the onions, uncovered, over a low heat for a further 5-10 minutes, stirring frequently. Once they start to get nice and sticky take them off the heat and put them to one side until you are ready to top your sandwich.
When the BBQ is ready to cook on, add your steak and cook for around 2 minutes each side. Depending on how well done you like your steak you may want to alter these timings. Take them off and let them rest. Whilst resting quickly toast your panini on the BBQ.
To construct your sandwich spread the base of the panini with the chilli jam. Add the rocket and then thinly slice your steak. I like to slice the fat off so there are no chewy bits in the sandwich but this is a personal preference. Layer the steak on the rocket and finally place the caramelised onion over the steak making sure you also drizzle some of the lovely onion juices over your steak.