Steak sandwiches with caramelised onion, smoked cheddar and bacon

Steak sandwiches with caramelised onion, smoked cheddar and bacon

By
From
Great Pub Food
Makes
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
8 short slices bacon
4 x 150g sirloin steaks
olive oil, for drizzling
sea salt
freshly ground black pepper
8 slices smoked cheddar
8 slices sourdough bread
125ml whole-egg mayonnaise
2 large handfuls rocket

Caramelised onion

Quantity Ingredient
1 tablespoon olive oil
20g butter
3 brown onions, thinly sliced
2 tablespoons soft brown sugar
1 tablespoons malt vinegar

Barbecue sauce

Quantity Ingredient
1 cup passata
3 tablespoons molasses
2 tablespoons malt vinegar
2 tablespoons maple syrup
1 tablespoon worcestershire sauce
1 chipotle chilli in adobo sauce, finely chopped, optional
2 teaspoons dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
sea salt
freshly ground black pepper

Method

  1. To make the caramelised onion, heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10–15 minutes, or until caramelised. Transfer to a small bowl and set aside.
  2. To make the barbecue sauce, combine all the ingredients except salt and pepper in a small saucepan over medium heat and bring to the boil. Decrease the heat and simmer for 10 minutes or until the sauce thickens. Season with salt and pepper. Transfer to a bowl and set aside to cool.
  3. Preheat a griller (broiler) to high.
  4. Preheat a char-grill or large frying pan over medium– high heat. Cook the bacon for 1–2 minutes on each side, or until golden-brown. Transfer to paper towel to drain.
  5. Put steaks between two sheets of baking paper and gently flatten with a rolling pin or meat mallet.
  6. Increase the heat to high. Drizzle the steaks with olive oil and season with salt and pepper. Cook for 1 minute on each side for medium–rare or until cooked to your liking. Transfer the steaks onto a tray small enough to fit under the grill. Place slices of smoked cheddar on top and melt under the grill. Remove the steaks and set aside. Lightly toast the bread slices under the griller.
  7. Spread the mayonnaise over all of the bread slices. On 4 of the slices place a steak with cheese and top with bacon. Spoon on some barbecue sauce followed by caramelised onions and rocket. Cover with the remaining bread and serve.
Tags:
Great
Pub
Food
Rachael
Lane
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