Yes I know it's a bit of a claim to make and I'm sure you all have your own version of this culinary masterpiece but here is my version of the mighty steak sarnie.
I think for a steak sarnie to be successful it relies on a few key parts;
Obviously it's not gonna be a steak sarnie without this is it, but what cut? Personally I don't think you need to buy anything more pricey than rump steak, sirloin is a bit expensive to put in a sandwich and if anybody puts fillet in there I will hunt you down and confiscate it. Buy it from your butcher not a supermarket for a much better quality piece of beef. The steak in the picture cost me £5, filled a dinner plate and was enough for 3 sandwiches.
A nice crusty ciabatta is my choice for this and not, as my dad suggested, a couple of slices of hovis...
A bit of variety I think is needed here, Don't bother with iceberg, it has it's place but this is not it. Try watercress or rocket for a nice peppery flavour.
Beyond these elements I reckon you cant go wrong with most other additions...apart from cheese, back away from the cheese.
Ultimate steak sarnie (makes one)
Rump steak (as much as you wish )
Half a ciabatta loaf
Handful of mixed leaves
Splash of oil
half an onion
Splash of oil
1 clove of garlic
Large lump of butter
Herbage of your choice, I went for rosemary.
Slice your ciabatta and layer up with a good handful of greenery.
Season your steak with olive oil and black pepper and salt.
Thinly slice up the onion and fry gently in a frying pan until soft and golden brown, set aside.
Crush the garlic and fry gently in a saucepan until slightly golden, add the butter and herbs, set aside.
Get a griddle pan and place it on the hob until it achieves nuclear temperatures, hotter than the fires of hell is required for this.
Gently lay your steak away from you on the griddle and leave it alone. Do not touch, poke, prod or move it until its time to turn it over.
In terms of timings, it all depends on how well you want your steak cooked and how thick your steak is. Mine was about a centimetre thick and took about 1 -1.30 minutes on each side for medium rare.
Once done on both sides, leave to rest for a few minutes on a warm plate.
Slice up and layer on top of the greenery.
Drizzle over the garlic herb butter and top with the fried onions.
Use the top layer of the ciabatta to soak up the juices left up on the plate after slicing the steak.