Truffle Steak Sandwich
Ingredients:
- Thick Cut (1.5”) Fillet Steak
- Ciabatta Bread
- 50g Unsalted butter
- 3 x Sprigs of Fresh Rosemary
- Handful of Fresh Coriander
- 1 x Lemon
- 2 x Cloves of Garlic
- 1 x Red Chilli
- 50g Parmesan Cheese
- 1 x White Onion
Directions:
- In a pan, add a knob of butter and allow to melt on a medium heat. Slice your onions and add them to the pan. Cook on a medium heat and stir regularly for around 15 minutes. Add 2 x tablespoons of balsamic vinegar 2 minutes before the end of the cooking time and put to one side.
- Put your pan (we recommend cast iron) on a high heat and whilst the pan is heating, pat dry your steak before rubbing with a little olive oil and heavily season both sides with salt.
- Once your pan has started to smoke, keep the pan on a high heat and add your steak. Expect the sizzle!
- For medium rare (our preference), cook the steak without moving it around the pan for 3 minutes before flipping. Please base your timings around how you like your steak to be cooked.
- Add your butter, rosemary and a singular garlic clove to the pan and allow to infuse for one minute. Now for the fun part, tip your pan to one side and with a tablespoon, baste the steak by lifting the melted infused butter and pouring over the meat. Repeat this process for two minutes. Remove the steak from the pan and place to one side to rest.
- Meanwhile, finely chop your second garlic clove, fresh chilli, coriander, and parsley and add to a mixing bowl. Squeeze a lemon into the bowl and add around 3 x tablespoons of White Truffle Oil and give it all a good mix to create the chimichurri.
- Take your ciabatta, cut in half, and lightly toast in a clean pan with some olive oil on the inside only. Remove from the pan it’s time to start the build.
- Generously slather your Ultimate Truffle Mayo onto the inside of both slices of ciabatta.
- Take your rested steak and cut into strips around 1cm in size before layering them onto one side of ciabatta and onto that mayo madness.
- Grate some fresh parmesan cheese before adding some onions and then some more parmesan cheese. Use a blow-torch to melt if you have one or just allow to melt naturally.
Indulge in the ultimate truffle experience with this mouth-watering steak sandwich recipe. Satisfy your cravings with tender, juicy strips of beef smothered in truffle mayo and paired with a decadent truffle chimichurri all sandwiched between two slices of freshly baked ciabatta bread. Get ready to elevate your sando game to the next level!
- Thick Cut (1.5”) Fillet Steak
- Ciabatta Bread
- 50g Unsalted butter
- 3 x Sprigs of Fresh Rosemary
- Handful of Fresh Coriander
- 1 x Lemon
- 2 x Cloves of Garlic
- 1 x Red Chilli
- 50g Parmesan Cheese
- 1 x White Onion
- In a pan, add a knob of butter and allow to melt on a medium heat. Slice your onions and add them to the pan. Cook on a medium heat and stir regularly for around 15 minutes. Add 2 x tablespoons of balsamic vinegar 2 minutes before the end of the cooking time and put to one side.
- Put your pan (we recommend cast iron) on a high heat and whilst the pan is heating, pat dry your steak before rubbing with a little olive oil and heavily season both sides with salt.
- Once your pan has started to smoke, keep the pan on a high heat and add your steak. Expect the sizzle!
- For medium rare (our preference), cook the steak without moving it around the pan for 3 minutes before flipping. Please base your timings around how you like your steak to be cooked.
- Add your butter, rosemary and a singular garlic clove to the pan and allow to infuse for one minute. Now for the fun part, tip your pan to one side and with a tablespoon, baste the steak by lifting the melted infused butter and pouring over the meat. Repeat this process for two minutes. Remove the steak from the pan and place to one side to rest.
- Meanwhile, finely chop your second garlic clove, fresh chilli, coriander, and parsley and add to a mixing bowl. Squeeze a lemon into the bowl and add around 3 x tablespoons of White Truffle Oil and give it all a good mix to create the chimichurri.
- Take your ciabatta, cut in half, and lightly toast in a clean pan with some olive oil on the inside only. Remove from the pan it’s time to start the build.
- Generously slather your Ultimate Truffle Mayo onto the inside of both slices of ciabatta.
- Take your rested steak and cut into strips around 1cm in size before layering them onto one side of ciabatta and onto that mayo madness.
- Grate some fresh parmesan cheese before adding some onions and then some more parmesan cheese. Use a blow-torch to melt if you have one or just allow to melt naturally.
