Ingredients:
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2 thick slices of Brumby’s White Authentic Sourdough
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230g rump steak
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1 small red onion
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½ capsicum
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1 tsp brown sugar
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1 Tbs balsamic
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1 egg
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2 Tbs butter
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Salt and pepper to taste
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For the Chili Coriander Paste: 1/2 chili, a handful of coriander, 2 garlic cloves, ¼ cup olive oil, ½ lemon
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For the cheese sauce: 125g cheddar, grated, ½ cup milk, 1 tbs corn flour, ¼ tsp salt, 2 Tbs butter
Method:
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Step 1:
For the Chili Sauce: In a pestle and mortar add your chilli coriander and garlic, crushing until smooth then add olive oil and lemon and make into a paste. If using a food processor just add all the ingredients and blitz until smooth.
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Step 2:
Over medium-high heat in a frying pan add 2 tsp butter, once melted add onion and capsicum, cook 2 minutes, add brown sugar and balsamic, and cook until onion is browned and balsamic thickens. Set aside.
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Step 3:
In the same pan add another tsp of butter, once melted and bubbling, salt and pepper your steak, and add to the pan. For medium-rare sear for 4-5 minutes on each side depending on steak thickness, once the steak is flipped add another tsp of butter and baste the steak. Once cooked
remove from pan and let rest.
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Step 4:
For the cheese sauce: add butter to a small saucepan over medium heat, once melted, add cheese then once melted add milk, turn down the heat, add corn flour to ¼ cup of water, mix making a paste then add to sauce, whisking the whole time until sauce thickens, once the sauce thickens set aside.
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Step 5:
In the same pan as the steak, over high heat, add 2 tsp of butter once melted add the two slices of sourdough and toast on each side remove from the pan and crack in your egg cook until white is cooked through but the yolk is still runny.
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Step 6:
To assemble, add your caramelised onion and capsicum mix to one toasted slice of sourdough, then slice up you steak into strips and layer on top, then cover the steak with the chilli coriander paste, top with the fried egg, then drizzle cheese sauce over the top and add your lid. And enjoy once of the best steak sandwiches you’ve ever had!
For the Chili Sauce: In a pestle and mortar add your chilli coriander and garlic, crushing until smooth then add olive oil and lemon and make into a paste. If using a food processor just add all the ingredients and blitz until smooth.
Over medium-high heat in a frying pan add 2 tsp butter, once melted add onion and capsicum, cook 2 minutes, add brown sugar and balsamic, and cook until onion is browned and balsamic thickens. Set aside.
In the same pan add another tsp of butter, once melted and bubbling, salt and pepper your steak, and add to the pan. For medium-rare sear for 4-5 minutes on each side depending on steak thickness, once the steak is flipped add another tsp of butter and baste the steak. Once cooked
remove from pan and let rest.
For the cheese sauce: add butter to a small saucepan over medium heat, once melted, add cheese then once melted add milk, turn down the heat, add corn flour to ¼ cup of water, mix making a paste then add to sauce, whisking the whole time until sauce thickens, once the sauce thickens set aside.
In the same pan as the steak, over high heat, add 2 tsp of butter once melted add the two slices of sourdough and toast on each side remove from the pan and crack in your egg cook until white is cooked through but the yolk is still runny.
To assemble, add your caramelised onion and capsicum mix to one toasted slice of sourdough, then slice up you steak into strips and layer on top, then cover the steak with the chilli coriander paste, top with the fried egg, then drizzle cheese sauce over the top and add your lid. And enjoy once of the best steak sandwiches you’ve ever had!
