Name: This is the ultimate steak sandwich recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300ml water; 200ml white wine vinegar; 1 Tbsp coriander seeds; 1 bay leaf; 1/2 Tbsp caster sugar; Sea-salt flakes and freshly ground cracked black pepper, to season; 150g shimeji mushrooms, ripped; 150g oyster mushrooms, ripped; 375g portobello mushrooms, finely sliced; 1kg piece hanger or flank steak, sliced in half lengthways; Mustard sauce; 200g whole egg mayonnaise; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dijon mustard; 1 tsp ketchup (tomato sauce); Pinch cayenne pepper; 1 Tbsp lime juice; 2 tsp white wine vinegar; Caramelised onions; 2 Tbsp olive oil; 4 large brown onions, finely sliced; 1–2 Tbsp sherry or red wine vinegar; 8 thick slices sourdough bread; 3 large oxheart tomatoes, thickly sliced

Colin’s making a steak sandwich you can really sink your teeth into.

With a mix of pickled mushrooms, plus a mayo and mustard sauce, caramelised onions and tomato, this isn’t your average steak sandwich…it’s a whole new level of deliciousness.

Ingredients

300ml water

200ml white wine vinegar

1 Tbsp coriander seeds

1 bay leaf

1/2 Tbsp caster sugar

Sea-salt flakes and freshly ground cracked black pepper, to season

150g shimeji mushrooms, ripped

150g oyster mushrooms, ripped

375g portobello mushrooms, finely sliced

1kg piece hanger or flank steak, sliced in half lengthways

Mustard sauce

200g whole egg mayonnaise

1 tsp onion powder

1 tsp garlic powder

1 tsp dijon mustard

1 tsp ketchup (tomato sauce)

Pinch cayenne pepper

1 Tbsp lime juice

2 tsp white wine vinegar

Caramelised onions

2 Tbsp olive oil

4 large brown onions, finely sliced

1–2 Tbsp sherry or red wine vinegar

8 thick slices sourdough bread

3 large oxheart tomatoes, thickly sliced

Method

Step 1

To pickle mushrooms, put water, vinegar, coriander seeds, bay leaf and sugar in a small saucepan and bring to a boil. Season. Put mushrooms in a bowl. Pour in the hot liquid. Let cool and leave for at least 30 minutes.

Step 2

For mustard sauce, combine all the ingredients in a bowl. Cover and refrigerate.

Step 3

Heat an oiled barbecue plate or chargrill pan on high heat. Season steak with salt and pepper. Cook for 4–5 minutes, turning once, until pink. Cover steak and let it rest for 10 minutes. Slice across grain.

Step 4

Toast bread lightly on a barbecue plate or use a frying pan.

Step 5

To assemble sandwiches, spread the mustard sauce on half the bread slices. Top with tomatoes, steak, onions, extra sauce, mushrooms and the remaining toasted bread.

steak sandwich with pickled mushrooms inside

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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