There are many ways to make a steak sandwich, this is merely one of them.
- 110gr steak
- 1 tbs butter
- 1 medium onion
- 1 breadroll, french baguette style
- 3 radishes
- 1 tbs mayonnaise
- 1/2 tsp sambal (chili pepper paste)
Heat the butter in a frying pan. Add the steak to the pan. Depending on the thickness of the steak, bake for 3-5 minutes on each side or until medium-rare to medium (or whatever your preference is). Slice the onions and add them to the steak when you turn it. After the steak has finished cooking, lay it on a chopping board, lightly covered with aluminum foil, to rest for 10 minutes. Continue to bake the onions on a low heat until they have softened.
Meanwhile, slice the breadroll in half horizontally. Spread the mayonnaise on the top half of the roll, then spread the sambal paste over it (the mayo will allow it to spread evenly, if you spread it on dry bread, the bread will absorb it and you will have some quite hot bits and some hardly flavoured parts).
Lay some lettuce on the bottom half. Slice the radishes thinly and spread them over the lettuce.
Slice the steak across the grain into thin strips. Cutting across the grain will shorten the threads and will make any piece of meat appear like a better cut than it is (it is my main trick to make a BBQ fest relatively affordable in a country with high meat prices).
Divide the steak slices over the lettuce and radishes, then top with the soft onions. Top with the top half of the bun and serve hot.