great taste is always in season

Grace Cuisine

Superb Steak Sandwich


The bread rolls

Making your own crusty bread rolls is a perk for those with time and long-term vision, because you need to start them a day in advance and go through various proving stages. A good ciabatta or similar hearty bun makes an OK substitute.

50g Italian 00 flour, plus extra for dusting and rolling
2½ tsp quick polenta
2 tsp dark brown sugar
100ml tepid water
¾ tsp salt
Olive oil
For the biga
1 tsp active dry yeast
180ml tepid water
200g Italian 00 flour
175g strong white bread flour

A day ahead, make the biga. Put the yeast and water in the bowl of an electric mixer and stir to dissolve the yeast. Once some bubbles begin to surface, add the flours and mix with a dough hook on low speed for a few minutes, until you have a tight ball with no lumps. You may have to stop the machine once to bring everything together by hand. Transfer to a large bowl brushed with olive oil, cover with clingfilm and leave at room temperature for 12-24 hours.

Next day, put the flour, polenta, sugar and water in the bowl of a food processor. Use scissors to cut the biga into small pieces and add to the bowl. Mix with a dough hook on low speed for two minutes, add the salt, then mix on high speed for five minutes. You will end up with glossy and very sticky dough.

Wet your hands with olive oil and transfer the dough to another bowl that's been brushed generously with more oil. Cover with a damp cloth and leave somewhere warm for 30 minutes. Using your well-greased hands, lift the edges of the dough from the bowl and collect around the centre of the ball. Repeat this motion a few more times, gently to knead the dough in the bowl. Cover again with the cloth and leave for another 30 minutes. Repeat the process once more, then leave to rest for another 20 minutes.

Meanwhile, prepare for baking. Heat the oven to 230C/450F/gas mark 8 and place an ovenproof dish filled with boiling water on the bottom shelf. Put a roasting tin upside down on the middle shelf. Dust a large, flat baking sheet generously with flour.

Scatter plenty of flour over a work surface and gently tip out the risen dough, trying to lose as little air as possible. Gently roll the dough in the flour, so that it is dry on the outside and manageable. Using a sharp knife, divide into four or six equal-sized rolls, depending on how large you want them (any uneaten rolls will freeze well). Shape into uniform rectangles and transfer to the baking sheet, spacing them well apart. Tuck the edges underneath each roll, to lift them up a bit. Leave to rise for 30 minutes. Place the baking sheet directly on the upturned base of the now hot roasting tray and bake for about 20 minutes, until the rolls brown and sound hollow when you tap them. Remove and leave to cool on a wire rack.

The steak sandwich

Choose a decent piece of well-aged rump steak for your sandwich, because it will be both full of flavour and quite tender, though sirloin (or entrecote) or fillet would be acceptable substitues. If you prefer (and assuming it's not raining), grill the steaks outdoors on the barbecue.

About 2 tbsp olive oil
700g rump steak, cut into four 2cm thick steaks
Salt and black pepper 
1 large onion, cut into 1cm thick slices
4 bread rolls, cut open
8 tbsp mustard mayonnaise
About ½ a head of iceberg lettuce
4 tbsp chilli and coriander jam
2 tomatoes, sliced (optional)

Place a ridged griddle pan on a high heat and leave it for several minutes until piping hot (or stoke up the barbecue). Drizzle a tablespoon of olive oil over the meat and season generously with salt and pepper. Rub the seasoning into the meat, then place in the hot pan. Cook for about three minutes on each side for medium, or longer if you prefer it the Brazilian way – that is, rather well done. Remove the steaks from the pan and keep them somewhere warm while they rest.

Spread out the onion slices in the pan and drizzle with some olive oil. Turn down the heat to medium and cook them for a minute on each side. Use metal tongs to break them up into separate rings, and continue cooking and stirring for another minute. Lift the onion rings from the pan, put on a plate and keep warm.

Now place the rolls cut side down in the griddle pan and toast them for a few seconds – take care they don't char too much.

To assemble, spread mayonnaise on both halves of each roll. Line the bottom half with lettuce, spread the chilli and coriander jam over it, and place a few fried onion rings on top. Slice the meat on an angle and arrange over the onion. Sprinkle with salt and pepper. Finish with more lettuce and tomato, if using, cover with the other half of the roll, and get your teeth into it..

The chilli and coriander jam

I wouldn't skip making this delectable condiment. It is so good, you'll find you want to spread it over just about everything: meat, fish, pasta, jacket potato, couscous – the list is endless. This is why I've made sure there'll be some left over.

400g chopped tinned tomatoes and their juices
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
1 tsp cumin seeds
1 tsp black mustard seeds
1½ tbsp sunflower oil
½ tsp salt
40g caster sugar
½ tsp ground turmeric
2½ tbsp red wine vinegar
15g chopped fresh coriander

Put all the ingredients apart from the coriander in a medium saucepan. Bring to a boil, then simmer for about 35 minutes, until thick. Remove from the heat, fold in the coriander and transfer to a clean jar. Once cool, seal with a lid and refrigerate – it will keep for a few weeks (though it's unlikely to last that long!).

The mustard mayonnaise

You can really taste the difference between a shop-bought and a good homemade mayo. Of course, you could simply mix a good commercial mayonnaise with grain mustard, but you'd be missing out. Again, this will make more than you'll need for the sandwich.

1 free-range egg
1 tbsp Dijon mustard
2 tbsp grain mustard
2 tbsp cider vinegar
1 crushed garlic clove
½ tsp caster sugar
⅓ tsp salt
350ml sunflower oil

Put the egg, mustards, vinegar, garlic, sugar and salt in a small food processor bowl, start the machine and, while the motor is running, start adding the oil in a slow, steady trickle. Once all the oil is in and the mayonnaise is smooth and thick, transfer to a clean jar, seal and refrigerate. It should keep for up to a week.


By: Anna
On: 09/06/2014 18:46:09
Ah GC you have done it again... produced a recipe that (because my husband is reading over my shoulder right this second and will be a nightmare if I don't give this to him very soon) I am giong to be making for dinner this week. Now here is the $64,000 question - do I make the bread myself or buy it. The self-confident, I-can-do-anything part of me is insisting I will be baking the bread. The lazy (and usually triumphant) part of me knows I will be going to the bakery... BUT I will make the rest of it from scratch. Seriously yummy looking! Thanks!
By: Catherine
On: 09/06/2014 18:54:27
My plan is to make a huge batch of this and then put left overs in the kids lunches this week. I love doing that sort of thing, and this is the kind of recipe that you can make a few extra, pop them in a ziploc bag in the fridge and give the kids a gourmet lunch. Nice. Thanks Grace Cuisine!
By: Thomas A.
On: 09/06/2014 20:13:38
The challenge here is the bread. I can make nice bread, and I have a bread maker too, but this is a special bread, and hard to get just right. Still, that will be the part that transforms the recipe from great to mind blowing. With recipes like this, when I make it for myself, I will tend to use store bought bread, but for guests I will make it, but I always have the store bread on hand then, in case I don't get it right. Good recipe. Thanks

By: John
On: 09/06/2014 20:19:59
Oh yes, this is good. Will have to make it - or find a restaurant that serves it, thought that will be work as I want exactly this recipe - soon. Problem I see right off is a group of four legged critters that are going to swarm my kitchen expecting it is, of course, meant for them. Better stock up on the dog and cat treats before I give this one a try and make sure they've had their dinner first. I can't blame them. I am sure if I were a dog or cat I would assume that super thin cuts of steak giving off that smell must be for me. Knowing me and my kids, we won't be able to say no. So my pets thank you for the recipe too.

By: Jenny
On: 09/07/2014 01:51:23
Ha ha ha John - the endless problem with every good meat based recipe and pet owners. Personally that is my favorite part of cooking meat at home, and I never understand why anyone would think its anything but awesome to load up pets with home cooked goodies. Then again, I do have very fat pets, so perhaps I should shut up on that topic.

Yes, the home baked bread will make this something that will be talked about and remembered. I am pretty good at bread, but as another commenter mentioned, this is a specialty bread, and getting the texture just right can be tricky unless you are an experienced baker. I think I can manage it though.

Ok GC, well done! Put this one on the list for the recipe book!
By: Clara Loves Her Dog
On: 09/07/2014 11:15:29
I love that it has a jam and a mayonaise and we get the recipes for both. See, this is what cooking really is and this is what a recipe should be- you make it ALL youself and the recipe presumes this and tells you all you need to know. Looks delicious, though it is a bit of work. Still, once you do this recipe, you are then able to make multiple new things that will be useful in other recipes.
By: Sarah R. James
On: 09/07/2014 12:22:52
It is like Grace Cuisine read my mind and saw the thing that bugs me most and gave me a solution (I hope). Ok, prepare for a disgusting story, which in light of this lovely recipe will really show you what I am dealing with. My husband (who is wonderful in all ways) has a flaw in my book and that is his love of what he considers the "food of the gods". He takes those horrible frozen thin cut steaks - sometimes called Philadelphia steaks. They are think slabs of "meat", but probably half fat, separated by wax paper in a box in the freezer. He fries them. But he does it in BUTTER AND SALT... Yes, I know, I know. Then he takes this heap of low grade salty fatty meat stuff and puts it on white store bought bread - like wonder bread - and covers it all with TONS of Hellmans mayonaise and French's yellow mustard. And he eats probably 10 of these in a sitting.

Yes, I have objected. Yes, I have tried and tried to curb this behavior. Yes, it is vile. Yes, it is bad for him. Yes, his doctor has warned him to stop. But he insists that these steak sandwiches are the greatest thing ever and he'd rather pay any health price than give them up.

FINALLY a solution. I know if I give him this version, he will never go back to that nasty stuff. I KNOW it will work. And it is SO worth it to me, I will gladly make this every day from scratch if it will stop the horror.

THANKS GC, and my husbands arteries and heart thank you too!
By: Jenny
On: 09/07/2014 13:08:56
Oh, Sarah, that is awful! Gross! Made me laugh though - sorry. I think you are right. There is no way anyone would want what you described over this recipe. Good luck with that plan - you are a good wife to be willing to do this every day - I am sure it will work, and he will appreciate it!
By: Andy P.
On: 09/07/2014 17:29:57
Right on the day I start my diet, this most tempting treat is before me... Ok, well, it doesn't look like it is a diet killer. Now, who in my life can I get to make this for me? Ha ha ha. Ok, maybe I will give it try on my own. In fact, I think I will pop out to the shop now and get the stuff since I am starving at the moment and have tomorrow off from work, so why not have late evening cooking adventure. I will probably make a dozen of them, so I can have all week. Thanks - nice recipe and good idea.
By: Amber
On: 09/08/2014 19:32:12
Sarah - yep - that was gross! those frozen Philly steak things are about as disgusting as meat can get in my book (next to Spam). Get him off the stuff asap. Good luck. This recipe looks pretty tasty. It should work. A lot of work though, but worth it to save a fellow human from eating that stuff.
By: Anna
On: 09/11/2014 19:10:31
REPORT: So I made the recipe, and I must annouce that (drumroll please) I MADE THE BREAD AS WELL! Yes, it was work, but I took my time and followed the instructions. Conclusion? Well, let's just say that with my anniversary coming up, I have a feeling I will be getting an extra special gift from a very appreciative husband for this one - IT WAS AMAZING. Too yummy and the house smelled incredible. I highly recommend this one, and that you all give the bread baking a chance. It is SO worth it.
By: Greetings from my planet
On: 09/14/2014 10:01:14
Oh yeah - a recipe that is delicious, difficult and alliterated! What more can we ask for? Right peeps. Ok, I will have to make it, even though it is work. I am not going to try the bread though, even though I am sure the commenter is right and it would make it better - but that is a 2 day mission and I want it now. Never more have I wished that food replicators were real. Why oh why did you plant these wishes in my head star trek??!! MTFBWY and LLAP

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