The first entry in this blog will be a simple steak sandwich. It's an absolute favourite of mine to make when I'm peckish and is really easy, cheap and quick.
Here are the ingredients
I got a banging deal on a 28 day matured sirloin, it's okay quality. I would of liked to see more marbling but whatever. I've left it out for 20 minutes to reach room temperature. In this time, I've diced the shallots, made a spread out of the mustard and mayo and sliced some sweet pickles which I kept in the fridge.
In the mean time, my pan is heating up nicely. I want it practically smoking hot. Once it's reached the required temp, I season the steak with coarse sea salt and pepper on both sides. (I don't do this earlier because the salt draws out moisture in the meat and makes it a bit wet again - this is not desirable).
In goes on the olive oil, 10 seconds later the steak goes in. I'm immediately greeted with a hiss
which is good. I'm aiming for a nice, dark brown sear on the side that's just hit the pan so I don't mess around and move it or anything.
This is where the fun starts.
I slice a whole bulb of garlic in half and whack it in with sprigs of thyme. I don't even bother peeling or crushing the garlic. The party has started! I'm hearing crackling and popping from the frying thyme, I'm picking up that beautiful garlicy smell. I'm supposed to be on a diet, but I think f*** it and add a slice of unsalted butter. It's an absolute riot. The butter immediately melts in the hot pan and there's instant chemistry with the garlic and thyme, they end up in a passionate love making session.
The garlic mounts the thyme and I place the steak on top to cool down from this intense orgy of flavour. I baste the steak with the browned butter (it's releasing all those nutty notes now, which is what I want but I'm careful not to burn the butter so I lift the pan off the heat as I do so). I turn the hob off, but the steak goes back on the heat.
After 2 minutes, the steak comes off and I place on a cooling rack. I wipe the pan clean and quickly fry the shallots without any oil. The bread is sitting on my George Foreman getting nice and crispy (I don't have a toaster).
Everything is ready. We're about to witness the final synergy. I spread the Polish Sourdough (I prefer this to your standard bloomer loaf) with the mayo/mustard and then lay the bottom part with the pickles. On goes the steak, and on top of that goes the shallots.
The Hezzlington Steak Sandwich.
The picture doesn't represent the true colour of the steak/bread. The bread is golden brown on top slightly and the steak is darker and cooked properly, but it's still rare.
I ate this in like 2 mins. So good.