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
Method
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.
For mustard sauce, combine all the ingredients in a bowl. Cover and refrigerate.
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.
Toast bread lightly on a barbecue plate or use a frying pan.
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.
