(Original post by George Agdgdgwngo)
Steak Ciabatta with Balsamic Caramelised Onions, Brie and Aioli
This is a simple but delicious steak sandwich which makes me drool every time!
Ingredients (1 person).
Ciabatta loaf (you wont use all of this)
2 small red onions or 1 large (finely sliced).
2tbsp. balsamic vinegar.
Black pepper (pref. freshly ground).
Salt (pref. freshly ground rock salt or sea salt).
1/2 clove of garlic (minced or finely chopped).
1/2tsp. Dijon mustard (optional).
30g Brie cheese (thinly sliced).
Sprinkling of sugar.
1. Balsamic Caramelised Onions.
-a) Sautee the sliced onions lightly in a small amount (tsp) of olive oil with salt and pepper until softened (around 5-8 minutes).
-b) Sprinkle with about a tsp. of sugar and stir until dissolved.
-c) Keep the onions on a low heat stirring occasionally and they will eventually become very soft, brown and sticky as the added sugar and natural sugars caramelise (another 20 mins).
-d) Once the onions have caramelised, pour in 2 tbsp of balsamic vinegar and turn up the heat. Reduce to a syrup and the onions should have a thick sticky texture.
2. Sirloin steak
-a) Make sure you take the steak out of the fridge a couple of hours before cooking to equalise the temperature throughout the meat (DO NOT season at this point, salt will destroy the meat
-b) Rub enough olive oil to coat the steak and no more, this is better than oiling the pan and avoids a lot of smoke (also uses less oil). Season one side and lay down carefully on a very hot pre-heated griddle pan. Season the other side at this point.
-c) Depending on the thickness of your steak and how you like it cooked, the cooking time will be different. There are plenty of online guides to tell you how to cook a steak to your liking. (Gordon Ramsay will tell you how to do it HERE
-d) It is important to rest the meat before you slice it, this will prevent all of the juices spilling out as you cut the steak. Resting the meat gives us time to sort out the bread, cheese and aioli.
3. Bread, Cheese and Aioli
TIP: When you put your steak on, turn the grill on as well so you have a not oven to toast the bread in after the steak is cooked.
-a) Split the ciabatta through the centre and lightly drizzle olive oil on the inside of the bread.
-b) Put under a hot grill for 2-3 minutes or until crisp (TIP: you can also crisp the other sides of the bread, but do this first before you oil the inside unless you want oil everywhere in the oven
-c) Finely chop half a clove of garlic and mix with a tbsp of mayonnaise, salt and pepper, and 1/2tsp of Dijon mustard if you have it - This is a simple aioli.
Something to bear in mind when making this is that the onions take about 30mins, so you could get everything else done to coincide with the onions. The steak can sit for 5 minutes after cooking, you can make the aioli and slice the cheese in the meantime.
-a) Spread the aioli on the bottom layer of the bread and then add the sliced steak (or my all means keep it whole).
-b) Top the steak with the Brie and then follow with the onions.
-c) Top layer of ciabatta and we're done (TIP: squash the whole thing slightly and it soaks up some of the juices into the bread making it easier to eat and cut.
This is a great BBQ dish as most components can be made in advance and its as easy as assembling a burger - but miles better. For a bit of added freshness, you could also add some lightly dressed rocket.