Description
This Ultimate Irish Angus Steak Sandwich with Melted Blue Cheese is a rich and flavorful meal featuring premium Certified Irish Angus Striploin steak, caramelized red onions, fresh rocket leaves, and creamy blue cheese, all sandwiched between toasted hearty sourdough bread. The combination of perfectly cooked steak, sweet and tangy caramelized onions, and the peppery freshness of rocket leaves makes this sandwich a satisfying and indulgent treat, perfect for a gourmet lunch or dinner.
Ingredients
Scale
Steak Sandwich
- 4 slices Sourdough bread (Choose a hearty variety for an ideal crunch.)
- 454 g Certified Irish Angus Striploin Steak
- Olive oil (for seasoning and cooking)
- Salt (to season steak and onions)
- Freshly cracked black pepper (to season steak and onions)
- 1 clove Garlic (finely chopped and mashed)
- Rocket leaves (fresh, for topping)
- Blue cheese (enough to cover steaks generously)
- Mayonnaise (for spreading on bread)
Caramelized Red Onions
- 3 large Red onions (sliced)
- 2 tbsp Olive oil
- 1 tbsp Soft brown sugar
- 1 tbsp Balsamic vinegar
Instructions
- Preparation: Take the Certified Irish Angus Striploin steaks out of their packaging and let them sit at room temperature for about 15-20 minutes to ensure even cooking.
- Caramelize Onions: Heat 2 tbsp olive oil in a heavy-bottomed frying pan over low heat. Add the sliced red onions along with a pinch of salt and freshly cracked pepper. Sauté gently for 15-20 minutes until soft.
- Add Sweetness and Tang: Sprinkle 1 tbsp soft brown sugar and 1 tbsp balsamic vinegar into the pan with the onions. Increase the heat to medium and cook for another 5-7 minutes until the onions become sticky, jam-like, and deeply caramelized.
- Prepare the Steaks: Rub both sides of each steak with olive oil and season generously with salt and freshly cracked black pepper. Finely chop and mash the garlic clove to be used during cooking.
- Cook the Steaks: Heat a griddle pan on high until smoking hot. Place the steaks on the pan and cook for about 2-4 minutes per side, depending on preferred doneness. During the last minute of cooking, add the mashed garlic to the pan to infuse flavor.
- Toast the Bread: In the same griddle pan, toast the sourdough bread slices for 2-3 minutes until they are charred in spots and golden brown.
- Prepare the Bread: Spread a generous layer of mayonnaise onto the base of each toasted sourdough slice to add creaminess and moisture.
- Melt the Blue Cheese: Top each cooked steak with blue cheese while it rests for a few minutes to allow the cheese to melt slightly.
- Assemble the Sandwiches: Spoon the sticky caramelized red onions over the mayo-coated bread slices. Place the blue cheese-topped steak on top, add a handful of fresh rocket leaves for peppery freshness, and cover with the remaining slice of toasted bread.
- Serve: Serve the sandwich immediately while the steak is juicy and the cheese is warm and melty, for the ultimate indulgence.
Notes
- Allowing the steak to come to room temperature before cooking ensures even doneness.
- Caramelizing the onions slowly brings out their natural sweetness and depth of flavor.
- Using a griddle pan helps achieve a beautiful sear on the steak and attractive char on the bread.
- Adjust cooking time for steak based on thickness and preferred doneness level.
- Blue cheese can be substituted with other melting cheeses such as Gorgonzola or Roquefort according to taste.
- For extra flavor, spread some mustard on the bread as an alternative to mayonnaise.
