Table Recipes: Post-Steak Dinner Sandwich

By franco on 13 July, 2008

Post Steak Dinner Sandwich

I love steak night at home.

What I love even more is the morning after. Or more precisely, I love making steak sandwiches from the leftovers from the night before. Last night, I was experimenting with a new Korean steak marinade. It was delicious. But surprisingly, we had leftovers…

Ok, I’ll come clean. Don’t tell A but I always buy a bit more beef than we need, ensuring a sufficient serving of leftover steak for my favorite sandwich.

Post Steak Dinner Sandwich
Adapted from Jamie Oliver’s Jamie’s Dinners

  • 4 crusty buns
  • 300 gram rib-eye steak, finely sliced
  • 80 grams mixed greens and arugula, trimmed and cleaned
  • 1 large gherkin, thinly sliced
  • Strong English mustard
  • Salt and pepper
  • Butter

Slice the crusty buns in half. Toast to golden brown and spread a few pats of butter on each side.

Layer several slices of cold leftover steak over one side. Place a handful of lettuce over the beef and top that with slices of sweet-and-sour gherkins.

On the other side, generously slather the English mustard. Liberally add sea salt and black pepper.

Assemble the sandwich and serve with chips and whole gherkins on the side.

Serves 4

Sliced Post Steak Dinner Sandwich

The simplest dishes are more often the most delightful. This sandwich is no exception. I suggest using the strongest mustard you can find. As Mr. Oliver says, if you aren’t tearing up while eating this sarnie (love Brit slang), you didn’t put enough mustard.





Post a comment
  • JULY 14, 2008 7:59 AM

    chinkee said...

    Yup, sometimes mustard can give a sandwich that extra "sex appeal". I love grainy mustards... especially this Bavarian one they used to sell at Santis. For some reason they stopped bringing them in... Can you suggest a similar one?

  • JULY 14, 2008 3:17 PM

    Sakai said...

    a stone ground mustard is available in Cash and carry
    love ur sandwich franco.. sana the beef was more charred... but still maintaining medium rare....

  • JULY 15, 2008 4:17 AM

    AP said...

    oh god. ice cold tsingtao and a bag of kettle chips would be the icing on that cake.

  • JULY 15, 2008 2:04 AM

    chinkee said...

    oh cool. thanks dude:-)

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