Sarnies: Grass-fed Steak Sandwich

Beef lovers, indulge in this scrumptious sandwich perfect for picnics or entertaining guests.

Posted on Jul. 4, 2017
By Editor

Prep 15 mins • Cook 5 mins • Serves 1-2


  • aioli
  • 10 egg yolks
  • 500ml sunflower oil
  • ½ tbsp salt
  • pepper, to taste
  • steak sauce
  • 40g aioli
  • 10g parts dijon mustard
  • steak
  • 100g grass-fed flank
  • 1 tbsp olive oil
  • salt, as needed
  • pepper, as needed
  • sauteed mushrooms
  • 60g white button mushrooms
  • 1 tbsp olive oil
  • 60ml white wine
  • chopped parsley, as needed
  • salt, to taste
  • pepper, to taste
  • caramelised onions
  • 1 onion
  • 1 tbsp olive oil
  • balsamic vinegar, as needed
  • for assembling
  • 2 slices of sourdough or white bread
  • 2 tbsp steak sauce
  • 60g sautéed mushrooms
  • 100g grass-fed flank
  • 30g caramelised onions
  • 50g mesclun


Step 1

Prepare aioli. Combine salt and egg yolks in a food processor, and blend until well combined. Leave the motor running and slowly add sunflower oil through the feed tube. Process till you achieve a thick consistency, which is an indication that your aioli is done. Add pepper to taste.

Step 2

Prepare steak sauce. Combine 8 parts of aioli to 2 parts of dijon mustard, and mix well.


Step 3

Prepare steak. Slice flank into thin slices, then add 1 tbsp of olive oil on the grill. When oil is hot, throw in flank and sauté. Season with salt and pepper to taste.

Step 4

Prepare mushrooms. Cut button mushrooms into quarters. Add 1 tbsp olive oil to heated pan and throw in mushrooms. Add salt and pepper to taste. Add wine to the pan and reduce. Add chopped parsley. Saute and remove from heat.

Step 5

Prepare caramelised onions. Sauté onions over medium heat till caramelised. Deglaze with balsamic vinegar, season with salt and pepper.

Step 6

Assemble sandwich. Spread 1 tbsp of steak sauce on both slices of bread. Add mesclun, mushrooms, steak, caramelised onions. Stack it up, cut in half, and serve immediately.

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