Best Steak Sandwich Recipe
I have a real thing for steak sandwiches. I have a thing for a LOT of food actually but especially for food like burgers and steak sandwiches because when they are done right, they are just to die for. And it’s a whole meal you can eat in your hand, the meat, the salad, the bread, the sauces. But that’s when they are done right. I have eaten a lot of bad steak sandwiches from take-away shops, from bars and restaurants and unfortunately very few of these places get it right. The steak is invariably tough and you kind of have to rip it apart with your teeth like a shark shaking your head from side to side. The bread can be soggy and some places disguise their crappy, tough steak by piling on a ton of things your steak sandwich doesn’t actually require; like egg, beetroot, a ton of onion.
That’s why I decided I would invent the PERFECT steak sandwich that I could make at home whenever I wanted one and this is it. And there are several reasons why my steak sandwich is the best steak sandwich ever – for starters I marinate the steak first in ketjap manis (a sweet soy sauce). It doesn’t take long but it adds a delicious rich flavour to it. Secondly I cook a whole piece of rump, let it rest, and then slice it – no tough, chewy bits for anyone. Third I toast some Turkish bread so it’s sturdy enough to hold it all together and it never goes soggy. And last a pimped up mayonnaise with some garlic powder and chilli powder. All very simple steps but the key reasons why this is so good. I once served this to a couple of friends for a casual Saturday night get-together and they loved it so much he requested his wife make it for him on his birthday. Yeah.
Put your steak in a glass bowl and pour on the kecap manis and make sure it’s evenly coated on both sides. Place covered in the fridge for 15 minutes to overnight depending on how much time you have.
Heat a fry pan to smoking hot and cook the steak for 4 minutes on one side, turn and then cook for another 4 minutes. Rest for 5 minutes and then thinly slice. Mmmmm, look at those juices……….
Mix the mayo with the garlic and chilli and spread over base of Turkish bread. Top with sliced steak and whatever other toppings you love!
- 500g piece of rump steak
- 1/4 cup kecap manis (sweet soy sauce)
- Turkish bread or pockets sliced in half for toasting
- 1/2 cup quality mayonnaise
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- salt and pepper to taste
- Put your steak in a glass bowl and pour on the kecap manis and make sure it's evenly coated on both sides. Place covered in the fridge for 15 minutes to overnight depending on how much time you have.
- Heat a fry pan to smoking hot and cook the steak for 4 minutes on one side, turn and then cook for another 4 minutes. Rest for 5 minutes and then thinly slice.
- While your meat is resting toast the Turkish bread on both sides until crunchy.
- Mix the mayo with the garlic and chilli and spread over base of Turkish bread. Top with sliced steak, onions, lettuce, tomato, egg - whatever takes your fancy!