The Reason We Still Kill Cows
A beef steak that’s been lightly walked through the hot end of the kitchen, on a semi-toasted bread roll, with goat’s cheese, garlic and grilled onion. Re-read that sentence again and now look at the photo of one above. Go on, have another look. Right? Now that’s a sandwich. In fact, the steak sandwich is more than a sandwich, it’s a big, two-handed food-of-champions that isn’t going to leave you hungry afterwards. We wouldn’t go as far as to refer to one as a S.I.L.F but there really is a bit of love going on here. He’s how we like to prepare one…
- Slices of fillet steak
- French bread or ciabatta
- Sea salt and cracked black pepper
- Garlic clove
- Quality butter
- Chopped onion
- Goat’s cheese
- Olive oil
Heat a frying pan to a medium-to-high heat and add a splash of oil. Season your steak with sea salt and cracked black pepper then cook for around two minutes on each side.
Add a knob of butter, half a small chopped onion and a garlic clove to the pan, and coat the steak. When the steak is sealed, remove it and put it on a plate with the rest of the juice forfive minutes, and leave it in a warm place.
Slice the French bread or ciabatta in half, drizzle a little olive oil and put the thyme and crumbled goat’s cheese on top. Toast lightly under a preheated grill.
Place the steak on one half of the bread, add juices from the plate, eat immediately. Some prefer to add mayo, but better is garlic paste – the light foamy kind you get from Lebanese restaurants. If you order from there, save some for your steak sandwich the following day.