If you want a no fuss dinner which tastes amazing and brings out the best of pub grub right in your home, then this is the recipe for you. I am yet to meet someone who doesn’t love a good steak sandwich (unless they don’t eat meet obviously!), and I just loved this simple recipe from Delicious magazine which pairs the steak sandwich with a good portion of sweet potato fries – my favourite! This can be on your table in about half an hour and it’s perfect for a Friday night dinner to kick off your weekend.
Steak Sandwiches with Sweet Potato Fries
Serves 2 |Prep time 10 minutes | Cooking time 30 minutes | Easy
- 1 large sweet potato (about 400g), cut into chunky chips or thin wedges;
- olive oil;
- 1 large onion, sliced;
- 1 tsp soft light brown sugar;
- 1/2 tbsp balsamic vinegar;
- 2 x 150g Rump or Sirloin steaks, fat trimmed;
- 2 ciabatta rolls, halved;
- 4 tsp dijon mustard;
- 3 tbsp mayo;
- 40g wild rocket.
To make the chips, heat the oven to 200C/180C fan/ gas 6. On a baking tray, season the sweet potato chips and toss with 1 tbsp olive oil. Bake for 30 minutes until tender but crisp on the outside, tossing once.
Meanwhile, heat a glug of olive oil in a frying pan over a medium heat. Cook the onion with a pinch of salt for 10-12 minutes, stirring until soft and starting to brown. Add the sugar and balsamic vinegar, then bubble for 3-4 minutes until caramelised. Set aside while you make the steaks.
Heat a griddle pan until smoking hot. Brush the steaks with olive oil and season well. Fry the steaks for 2-3 minutes on each side or until done to your liking. Remove to a board, cover with foil and leave to rest for 5 minutes.
While the steaks are resting, wipe the griddle pan clean, then toast the ciabatta rolls, cut-side down, for 3-4 minutes until crisp. Remove and spread each bottom half with 1 tsp dijon mustard. Slice the steaks thinly. Top each half with a bit of rocket, the caramelised onions and the thinly sliced steak.
In a small, clean bowl, mix the remaining mayo and dijon mustard. Serve the steak sandwiches with a generous helping of the sweet potato fries and the mustard mayo.
Adapted from Delicious Magazine, issue May 2018.