Seared steak tastes delicious because of the Maillard reaction. This reaction occurs at high temperatures ~150°C and results in browning and the formation of new flavour molecules.
This recipe uses skirt steak sliced ultra-thin and seared over high heat, more brown equals more flavour. It combines juicy steak with beautiful umami savoury flavours of soy and seaweed. The toasted sourdough ciabatta with the garlic herb butter is the perfect vehicle with a right balance of chilli heat and the sandwich is finished with sweetness from the leeks topped with rich oozing cheese.
Fire table and chapa griddle plate from Country Fire Kitchen, any BBQ with plancha could be used
The skirt steak is best cut using a meat slicer while part frozen. If you don’t have a meat slicer your butcher should be able to help, or you can cut by hand again while part frozen but cutting across the grain this will give smaller slices.
Andrew & Laura
Ultimate Steak Sandwich
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Serving Size2
For the Ultimate Steak Sandwich
- 75g butter
- 2 tsp rosemary finely chopped
- 1 tsp chilli flakes
- 1 clove crushed garlic
- 1 sourdough ciabatta
- 1 skirt steak
- 50ml soy sauce
- 2 tbl sp dried laver seaweed – can be bought online
- 1 leek, washed & chopped into long matchstick size pieces
- 200g cheese, thinly sliced – we used Caws Teifi, a Gouda-style Welsh cheese
Cut part frozen skirt steak across in slices 2mm thick, 1 skirt steak should give 6-8 good slices. If cutting by hand cut across the grain into 2mm strips.
Marinate steak slices with 50 ml soy sauce and dried seaweed. Coat all slices. Refrigerate until ready to use. A couple of hours will be enough given it’s sliced thinly.
Warm 50g butter until soft, mix with rosemary, chilli flakes and crushed garlic
Prepare a hot plate for 2-zone cooking.
Place the remaining 25g butter on the hot side and fry leeks. Until soft and lightly browned, transfer to the cooler side.
Wait for the plate to reach very hot and lay steak slices on top. Cook until seared and browned, approximately 30 seconds per side.
Move to the cooler side folding to make a pile the same shape as your bread. Top with sauteed leeks and slices of cheese.
Allow the cheese to melt, about 3-4 minutes, a cloche will help speed this along.
While the cheese is melting cut the ciabatta in half and butter both sides with spicy, herb butter. Place ciabatta cut sides down on a hot plate until bread is toasted.
Using a flat spatula transfer steak, leeks and cheese to bread. Fold and cut in half.