Source: Jamie Oliver
The steak sandwich was an inspirational meal from Jamie Oliver. I’d love to take the credit for such a simply overly delicious meal, but I can’t. Jamie’s cooking seems to be, flavor wise, spot-on, and pretty damn easy to throw together. There were a few adjustments that I made to this meal to make it feasible for what I had on stock, but the basic ingredients are the beef, some nice caramelized onions, and a great baguette.
Some might argue that the bread roll should be a sour ‘hoagie’ style roll. Or perhaps a ciabatta, but I disagree. Nothing beats a great crunchy baguette. Sliced in half and warmed up before serving makes this baguette perfectly crunchy from your first to last bite.
Let’s not forget about the quality of the meat. Yes, there are many qualities to consider regarding your meat. But I think your best bet is working with a nice organic, grass-fed beef. Your cut can be that of a roast, a shoulder, a tri-tip, or something along those lines. Focus on the flavors for your meat. Do you want to marinate in olive oil, garlic and herbs? Do you want to pull some ginger and hot spices in your cooking theme? Creativity is at its peak, even in simple meals like this one.
Be sure you roast the baguette’s ahead of time in a nice warm oven for a few minutes, or throw it on the grill. Just long enough to create a toasty, crunchy baguette. When the meat’s ready, slice it up nice and thin. I happen to prefer thinner slices to thicker ones. Once it’s cut, gather the juices to pour over. You can also make a few sauces for the bread ahead of time-as sauces are always a great touch to any sandwich. A lovely aioli is always great. Spiced mayo and ketchup? A teriyaki-ginger sauce? Perhaps a relish sauce? Again, let your creativity lead the way. It might turn out that the most memorable thing about this sandwich were the sauces!
- 3 pounds beef Grass Fed Organic is best, I guaged 1/2 lbs per person, so I got a nice big tri-tip
- 3-4 cloves garlic pressed to bring out all the flavor
- 2-3 sprigs rosemary dice up
- 2-3 sprigs sage leaves dice up
- 3-4 TBS olive oil
- 2-3 pinches sea salt
- 2-3 turns fresh ground pepper
- 3 TBS ground mustard
- 2 baguettes sliced length wise/open face
- Clean your meat, and pat dry. Place in a nice size roasting dish, suitable for the oven
- Add your olive oil to the roasting dish, drizzling over the meat
- Add your diced herbs, and garlic, sea salt and fresh ground pepper. Cover and refrigerate until 30 min. before cooking time.
- When ready to cook, preheat oven to 220 Celsius. Cook for about 6-8 minutes (depending on size and weight) on each side. Measure with thermometer until meat reaches 130 degrees, which is about medium/rare, so perfect!
- Take out meat, place on wooden cutting board on a mound of a flavorful mustard. Cover with foil and let sit for 5 min.
- Now, get your baguettes ready. For 1 baguette, you can serve 3 sandwiches. Slice open, drizzle with oil and place in oven for a few minutes, until warm and a tad crispy.
- While bread is warming in oven, slice the meat to the desired thickness. Pour all the remaining juices over the meat.
- Take baguettes from oven, fill with the meat and juices, slice and serve