Steak sandwich

"The sauce in this dish is a fun play on the traditional best friend of the steak... Béarnaise Sauce. It's easy to make, delicious to eat and is pretty hard to mess up, no matter how bad a cook you are."

Steak sandwich Credit: Adam Liaw

• serves

  2

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 thick wagyu sirloin steak, about 350 g – 400 g
• sea salt and black pepper, to taste
• extra virgin olive oil, for drizzling
• 50 g butter
• ½ head garlic
• 1 sprig thyme
• 4 slices sourdough bread
• 4 witlof leaves, finely sliced

Tarragon mustard sauce

• extra virgin olive oil, for drizzling
• 1 shallot, finely chopped
• 1 tsp capers
• 2 tbsp white wine
• 2 sprigs tarragon, leaves picked and torn
• 1 tbsp Dijon mustard
• 100 ml thickened cream

Resting time: 10 minutes

Instructions

1. Preheat the oven to 180˚C.
2. Remove the steak from the refrigerator 30 minutes before cooking and season liberally with sea salt.
3. For the tarragon mustard sauce, heat a small saucepan over medium heat and add the olive oil. Add the shallot and stir for a few minutes or until lightly coloured. Add the capers, white wine and tarragon and simmer until there is 1 tablespoon of liquid left. Stir in the mustard and cream, reduce the heat to low and simmer, stirring occasionally, until reduced to a nice sauce consistency. Season to taste.
4. Place a heavy–based frying pan over high heat and add enough oil to just coat the base. When hot, add the steak and cook for about 2 - 3 minutes (depending on thickness). Turn the steak over, then add the butter, garlic and thyme to the pan and baste the steak with a tablespoon for about 2 - 3 minutes (depending on thickness). Take the pan off the heat, transfer to the oven and roast for another 2 -3 minutes (depending on thickness). Remove the steak from oven and the pan and rest it on wire rack for 8 – 10 minutes.
5. Wipe out the pan and place over medium heat. Drizzle the sourdough bread with oil and toast in batches on one side until it has a nice colour. Divide between plates.
6. Thinly slice the steak, then place on the sourdough and spoon a liberal amount of sauce over the top. Add the witlof and the remaining sourdough.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.