STEAK BAGUETTE

The caramelised golden succulent steak pairs perfectly with the earthy mushrooms and the creamy, garlicky mayo adds a luxurious touch. Topped with crispy onions for an added crunch, this sandwich is a delightful treat for any meal and one of my all time favourites.

PREP 20m

COOK 15m

TOTAL 35m

TOTAL 2-4

Ingredients-

  • Baguette or Ciabatta

  • Steak

  • Mushrooms

  • Tomatoes for salad

Homemade Roasted Garlic Mayo:

  • 1 large egg

  • 1 tablespoon white wine vinegar

  • 1/4 teaspoon salt

  • 240 ml sunflower oil

  • 1 bulb roasted garlic (roast at 200°C for 30 minutes)

Crispy Onions:

  • 1 onion, finely sliced

  • 200ml milk

  • 1 mug plain flour

  • 1 tablespoon paprika

  • 1 teaspoon garlic powder

Instruction-

  1. Roasted Garlic Mayo:

    • Roast garlic in foil with a little oil as per instructions.

    • In a jug, blend egg, salt, vinegar, and roasted garlic.

    • Slowly incorporate the first 1/4 of the oil until thick.

    • Gradually add the rest of the oil until fully incorporated.

    • Refrigerate. Taste and adjust seasoning.

  2. Crispy Onions:

    • Soak sliced onions in milk.

    • In a separate bowl, mix flour and seasonings.

    • Drain onions and add to the flour. Shake to cover.

    • Fry in hot oil until brown.

    • Drain on kitchen towel and season with salt.

  3. Assembling the Baguette:

    • Cook steak and mushrooms to your liking.

    • Slice the baguette or ciabatta and spread a generous amount of roasted garlic mayo on both sides.

    • Layer with steak, mushrooms, tomatoes, and crispy onions.

    • Close the baguette or ciabatta and serve.