Mustard and parmesan steak sandwich

Step up your steak sandwich game with these condiments: caramelised onions, Dijon mustard and parmesan butter, and a tart French persillade dressing of herbs and garlic.

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 1 skirt steak
• salt and pepper, to season
• extra virgin olive oil, for drizzling
• 1 loaf Turkish bread, split
• 5 leaves radicchio lettuce

Caramelised onions

• 4 brown onions, thinly sliced into ring
• 20 g butter
• salt, to season

Mustard and parmesan butter

• 50 g butter, softened to room temperature
• 2 tbsp Dijon mustard
• 50 g (½ cup) finely grated parmesan

Pickle persillade

• 1 pickled onion, finely chopped
• 3 dill pickles, finely chopped
• 2 tbsp dill pickling liquid
• 2 garlic cloves, finely minced
• ½ cup finely shredded parsley
• 60 ml (¼ cup) extra virgin olive oil

Instructions

1. For the caramelised onions, place the onions and butter in a saucepan over low – medium heat and season with salt. Cook, stirring every 6 minutes for 45 minutes or until the onions are caramelised.
2. Meanwhile, heat a chargrill pan or frying pan over high heat. Season one side of the steak and drizzle with olive oil, then place on the grill, seasoned side down. Cook to medium-rare, seasoning and oiling the second side before turning. Set aside to rest very well while you prepare the remaining ingredients. The longer you can rest the steak the better it will be.
3. For the mustard and parmesan butter, combine all the ingredients in a small bowl.
4. For the pickle persillade, combine the ingredients in a small bowl.
5. Toast the Turkish bread and spread both sides with the mustard and parmesan butter. Place the radicchio leaves on top and cover with the caramelised onions. Slice the steak and arrange on top, then spoon the persillade over the top. Top with the lid and serve.

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.

Stream free On Demand

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Watch The Full Episode Here

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