A steak sandwich needs to be many things. The meat is usually cooked in foaming butter until rare, but must be well caramelised. The onions should be fried in the pan after the steak is cooked. Also, the toast must be dripping in mayonnaise, peppery rocket leaves should be used over any other variety, and the tomatoes must be ripe and flavoursome. Pesto is optional, but I love it. For a truly satisfying sandwich, though, it must be topped with a fried egg with a runny yolk...
|3 Tbsp||Olive oil|
|150 g||Scotch fillets (Main)|
|2 Tbsp||Unsalted butter|
|1||Onion, finely sliced|
|1 to taste||Salt and freshly ground black pepper|
|2 slices||Bread, thick|
|1 Tbsp||Basil pesto|
|1||Tomato, sliced thickly|
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- Heat a frying pan and add the oil. Fry the steak on one side until nicely caramelised, then add half the butter and turn the steak over to finish cooking.
- Baste the steak with the juices as it cooks. Season with salt and pepper and remove to a plate to rest and keep it warm.
- Add the onion to the pan and cook until golden brown, scraping up any leftover bits of meat. Season lightly with salt and pepper. Remove the onion from the pan and place on top of the steak. Add the remaining butter to the pan and fry the egg until cooked.
- Remove it from the pan and place on top of the onion. Toast the bread, then spread with mayonnaise.
- Top with rocket and tomato slices. Smear with pesto. Place the steak on top of all this, then complete with the remaining slice of toast. Bliss.