Well, I have found the meat I love. Now I only make this with beef scotch fillet or a porterhouse steak. I cook it to a maximum of medium and I enjoy every single soft, succulent bite. The steaks should only be around 1.5cm in thickness. If you buy really thick steaks, fry or barbecue them to your liking, then slice them thinly onto your sandwich.
For the bread, use your favourite bread.
I added mayonnaise and tomato sauce to my sandwich which wasn't in the original recipe and you get one of the most delicious sandwiches you will ever try, and it is so quick to prepare.
Make sure you take the steaks out of the refrigerator at least 30 minutes (I take them out up to an hour) before cooking them, that way they don't stew as they are too cold.
So if you need a quick meal idea, try this it is so good.
2 tablespoons olive oil
1 medium brown onion, sliced thinly
4 scotch fillet steaks (about 1.5cm in thickness)
8 slices bread, toasted
25g baby rocket or baby spinach or lettuce leaves, whatever you prefer
12 cornichons (baby gherkins), sliced lengthways
8 teaspoons mayonnaise, more if you prefer
8 teaspoons tomato sauce, more if you prefer
Heat oil in a large frying pan over high heat; cook onion, stirring, until golden. Remove from heat, set aside in a bowl.
Season steaks with salt and pepper. Add the steaks to the same pan, cook steaks until done to your liking.
Assemble your sandwich: Place 4 pieces of the toasted bread on a serving platter or on individual plates. Spread the bread with mayonnaise. Place the rocket (or baby spinach or lettuce leaves) on top of the mayonnaise, top with the steak, onion and cornichons. Drizzle on some tomato sauce and top with remaining piece of toast.
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