蜜芽传媒

Ben and Jill are in the kitchen this week trying and tasting rare steak open sandwiches.

You can try it yourself:

Makes 2 open sandwiches
鈥� 2 slices sourdough
鈥� 200g rare steak
鈥� Horseradish sauce
鈥� Crispy onion rings
鈥� Lambs lettuce and tomatoes to garnish
鈥� Mayonnaise to serve
Crispy Onion Rings
鈥� 1 tbsp plain flour
鈥� 2 small onions
鈥� 125ml vegetable oil
鈥� Salt and pepper

Method

Make sure that your steak is at room temperature before cooking, this stops the meat from getting a 鈥渟hock鈥� when it hits the pan and therefore should be tender to eat.
First of all cook your steak, season the steaks and brush with a little oil on both sides and cook according to your preference. Transfer to a warm plate and leave to rest for a few minutes, saving the meat juices.
Next make the crispy onions rings, put the flour into a bag and season with salt and pepper, add the onions and shake until coated. Discard excess flour. Fill a small saucepan with the vegetable oil, about 1/3 of the way up. Heat the oil to 130 -140C and shallow fry the onions until golden. Remove with a slotted spoon and drain on paper towels. Keep warm.
Heat a griddle pan over a high heat. Brush the bread slices with a little oil on both sides then griddle for 1 minute on each side. Transfer to a large warm plate.
Spread a little horseradish over the bread and slice the steaks on the diagonal, arrange on top of the bread. Drizzle over the meat juices and top with the lambs lettuce, tomatoes and crispy onions rings. Serve with a good dollop of mayonnaise, adding a little more horseradish if you wish. Enjoy.

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