1 sirloin steak slice about 1 cm thick
15 g knob of salted butter
Black pepper and sea salt
2 – 3 tblsp cooking oil (corn rather than olive)
1 bread roll
1 tsp chutney (Branston or other)
1 tsp French mustard
Salad leaves (optional)
Prep to Cook: Frying pan, chopping board, knife, serving plate, oven on 180C
Prep: Prep the steak:
Unwrap the steak and trim away excess fat using kitchen scissors
‘Butter’ the steak as you would a slice of bread
Sprinkle with freshly ground black pepper and sea salt
Leave to stand
Prep the extras:
Mix the chutney and mustard together
Peel the onion, cut in half, slice about 4 times to give thick onion pieces
Slice the tomato and season with pepper
Wash lettuce and dab dry with kitchen paper
Dab the bread roll crust with wet hands then put in the oven to warm and crisp
Put out a serving plate ready
Cook the steak:
Pre-heat the frying pan to get it hot, with just a thin layer of cooking oil
Keep watching the pan and remove from the heat if it starts to smoke
Pick up the steak and drop it in the hot pan – listen for the sizzling
Reduce the heat but keep it hot so that the steak cooks quickly
Allow 5 mins a side or less if you want it rare.
Look for some browning on the surface as this tastes lovely.
Turn the steak over and finish the cooking
Slice the hot roll. Spread with the chutney / mustard mix
Add slices of onion and tomato
Put the steak on top and add further onion slices and tomato
Pop in a lettuce leaf
Put the top of the roll on and squash. Serve immediately
This makes a meal of a steak in a few minutes with hardly any washing up
Other steaks can be used. Rump steak is sometimes bigger and fillet steak is a smaller rounded steak that is the most expensive steak.
Steak butty is meaty and hearty. You get the crisp raw texture of onion alongside the juicy steak and tangy dressing. Nothing quite prepares you for the power of a good sirloin. A bit of a treat . . . but worth it.
This makes a meal of a steak in a few minutes with hardly any washing up. Other steaks can be used. Rump steak is sometimes bigger and fillet steak is a smaller rounded steak that is the most expensive steak.
Cooks Know How: You will get your eye in for selecting good steak when you shop for this recipe. Look for steak that is a dark red colour and has ‘marbling’ streaks of fat. The fat will melt on cooking and it helps to keep the steak juicy and moist. Marbling fat also gives flavour. No marbling means the steak may dry out on cooking and become tough. The meat will be expensive, so this will probably be a bit of a treat, but the other ingredients are cheap so it sort of balances out. Getting everything ready is important in this recipe. You will see how the meat shrinks as it cooks and you will notice the browning of the meat. Keep watching the steak and control the heat of the hob to keep it frying and not ’boiling.’ Use oven gloves and be aware that it might spit. Frying is a hot and fast method of cooking so have a space on the hob to move the pan to if it gets over-hot and smokes (keep your extractor fan on too). You will have to get the other ingredients ready – lovely thick slices of crunchy onions, juicy tomatoes and a chutney mustard mix. Top it off with the lettuce if you want, or serve a fresh green salad on the side. You will see how quick this can be and as it is ‘steak’ in the butty it should taste wonderful. You will feel you are quite a special cook as you present this recipe.
You may select a different steak and try it again. Be creative in making a new dressing of your own to go with the steak. Use brown sauce for example and add grainy mustard, or red sauce with Dijon mustard and a shake of Worcestershire sauce. Alternately go white, with crème fraiche and horseradish sauce. Makes your mouth water just thinking about it.