The Ultimate Steak Sandwich

I always believe the old saying, "The way to get a man's heart is through his stomach". According to my hubby, I made a killer steak sandwich. He made top 10 list of his favorite food and this steak sandwich is apparently falls under his top 5. This may be sounds tacky but compliment from hubby is always means heaven to me. 

Enough said about me, this steak sandwich is suitable for quick dinner fix or brunch at times. I normally use turkish pocket for steak sandwich, which I get them from the deli in Victoria Market but they ran out very quickly if you don't get there early in the morning, so this time I use Olive focaccia.  

The balance of Onion Jam, Homemade Aioli and Tomato Chutney on the top of the scotch fillet steak are amazingly delicious. 

The Ultimate Steak Sandwich

Ingredients

2 tablespoon Vegetable Oil

175 g Scotch Fillet

50 g Button Mushroom, chopped but not too thin

2 Rashers streaky bacon

Egg, to fried

Washed Spinach

Focaccia or Turkish Pocket

Onion Jam (see below recipe)

Aioli (see below recipe)

Tomato Chutney (see below recipe)

Method

1. Heat 1 tablespoon of the vegetable oil in a frying pan, add the mushroom and cook well, season to taste and put aside.

2. Heat a pan until smoking, season the steaks with salt and pepper.  Wrap few mushrooms, few spinach leaves in slice bacon and secure with a cocktail stick, place them on the hot pan and cook until it's browned. Brush the steaks with oil and cook until steaks are done to your liking.

3. Meanwhile toast the focaccia, spread the aioli, then top the bases with spinach. Arrange the steak on top, followed by generous dollop of tomato chutney, onion jam and fried egg.

4. Close the focaccia half way through, and arrange the sandwich with bacon sticks on top and the side. Serve with some crispy french fries.

Short order of Onion Jam, Aioli and Tomato Chutney

Onion Jam

Ingredients

45 ml Olive Oil

15 g Unsalted Butter

2 Onions, thinly sliced

40 g Sugar

1 teaspoon picked fresh thyme leaves

100 ml White Wine Vinegar

Salt and Pepper, to taste

Method

1. Heat the oil and butter in a pan, add the onions, sugar and thyme. Cook over a low heat for 10-12 minutes until golden, soft and caramelized.

2. Add the vinegar, cook for a further 10 minutes until the onions take on a sweet and sour flavor, remove and season to taste and allow to go cold

Aioli

Ingredients

3 Egg Yolks

1 teaspoon Dijon Mustard

1 teaspoon White Wine Vinegar

Salt and freshly ground white pepper

1 Garlic Cloves, crushed

250 ml Vegetable Oil

2 teaspoon Lemon Juice

Method

1. Place the egg yolks, mustard, crushed garlic salt and pepper, white wine vinegar on a food processor.

2. With motor running, add the oil continuously until it begins to thick in texture. Add the lemon juice and adjust the seasoning to taste.

Tomato Chutney

Ingredients

400 ml Cider Vinegar

200 g Sugar

3 Garlic Cloves, crushed

2 cm piece root Ginger, finely grated

1 1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1.5 kg Dice Tomatoes

2 Granny Smith Apples

Method

1. Place the vinegar, sugar, garlic and ginger and spices in a large pan, slowly bring the contents to boil, stirring regularly until sugar has dissolved.

2. Lower the heat, add the tomatoes and apples, cook over low heat for 30 minutes to 1 hour. Cool before use.