Sink your teeth into this: a juicy steak sandwich, piled high with tender slices of beef, caramelised onion, garlic aioli, mustard, lettuce and tomato. Fantastic for a quick midweek meal or for gatherings with family and friends!
A big, juicy Steak Sandwich!
There are sandwiches….then there are sandwiches. THEN there are SANDWICHES. This is the latter.
I find it ironic that I call this a sandwich because it is about as far as you can get from the ham, lettuce and tomato sandwich that I slapped together to munch on as I was setting up to photograph these Steak Sandwiches. (And yes, I totally see how ridiculous it must seem that I’m munching on a basic sandwich when I have these in front of me but I was hungry, couldn’t wait until I finished shooting, and the last time I rushed photos because I was so starving, I wasn’t happy with them so I had to remake and rephotograph it. #FirstWorldProblems #LifeAsAFoodBlogger)
Other than how irresistibly delicious Steak Sandwiches are in general, one reason I’m excited to be bringing this recipe to you is to share the cut of beef I used for this. It’s a great value secondary beef cut called Bavette that’s part of the flank and skirt steak family. It’s also known as flap meat, flap steak, sirloin flap steak and sirloin tip.
Having tried it several times over the summer, I am now convinced that the reason why it’s not widely available in Australia is because butchers are squirrelling it away for themselves. It’s that good. Really. The first time I tried it, I was blown away. It is like flank and skirt steak but better. It’s more tender and it’s a thicker cut. It has more of a beefy flavour than most more pricey steaks, and is best cooked hard and fast. And you must must MUST cut it across the grain.
Do that, and this is what you get: slices of beef that are so tender with an almost delicate texture. Literally, each slice is almost “fall apart” tender.
I got the Bavette Steaks from Harris Farms – it’s part of their Curious Cuts range. I was curious. I tried. I loved!
I definitely prefer making Steak Sandwiches using a thick piece of beef which is then sliced and piled high onto the sandwiches. But you could also use thin (or thick!) “quick sear” cuts of beef which is usually sold as “minute steaks” here in Australia.
Thin and lean, so even if you use a smoking hot BBQ or skillet, it will be cooked through. Keep it to 30 seconds on each side, and it will still be very tender. Over 1 1/2 minutes, and it will be pretty dry. (Sorry everyone, just sharing my opinion here. I know many people are a fan of these minute steaks).
You can make a basic Steak Sandwich with steak, lettuce, tomato, mayonnaise and mustard. Or you could get super fancy and make a really gourmet one. The possibilities are endless!
My Steak Sandwich lies in between. 🙂 I know I’ve made it a bit fancy by adding caramelised onions….but gosh, seriously, it is worth every minute of time (and the very little effort) because it really takes a humble Steak Sandwich up to that next level. Caramelised Onions are like a magic secret ingredient because it’s so cheap to make and can transform the most humble of things into something that tastes so gourmet!
When was the last time you made a Steak Sandwich? I don’t make it as often as I should.
So why not grab a beer, put on the music, sear a steak and make yourself a Steak Sandwich tonight?? (OK, you might not have everything you need to make it, so pencil it in for tomorrow 😎) – Nagi x
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Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
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Steak Sandwich
Ingredients
Quick Garlic Aioli (Note 1)
- 3/4 cup mayonnaise , preferably whole egg
- 1 large garlic clove , minced
Caramelised Onion (Note 2)
- 3 large onions , peeled and finely sliced (brown, white or yellow)
- 40 g / 3 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/4 tsp salt & pepper
Steak Sandwich
- 600 – 700 g / 1.2 – 1.4 lb grilling beef steak (Note 3)
- Salt and pepper
- 1 tbsp vegetable oil
- 2 tomatoes , thickly sliced
- 60 g / 2 oz rocket /arugula or other lettuce of choice
- Mustard (I use American)
- Turkish bread , about 60cm / 2 feet long (or 4 rolls / buns of choice)
Instructions
- Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).
- Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.
Beef
- Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
- Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking – if using a secondary cut like Bavette, skirt or flat iron, it’s best medium rare.
- Transfer beef to a plate, cover loosely with foil and rest for 5 – 10 minutes. Then slice thinlyagainst the grain.
Assemble sandwich
- Cut turkish bread into 15cm/6″ lengths and split into half. Toast lightly.
- Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Just gazing out over his playground……. wondering if he should dash out over there or bound into the water over there or go fishing over there (yes, he really fishes photo coming soon).
Wow. Your caramelized onion recipe is hands down the best I’ve ever tried. These were SO worth the time!
I admit I used a jar of (good quality) aioli that I already had but will def try the recipe next time. I didn’t have rocket or Turkish bread so just used two slices of Loafer sourdough. I also added some grilled cheese on top! Best steak sandwich ever. Could not order this in a cafe ever again! Thank you!
I’m so thrilled to hear you enjoyed this Sophie! Thanks so much for taking the time to leave your feedback – N xx
Tonight will be the third time I’ve made this legendary meal. We were going to be naughty and get indian takeaway (we rarely have takeout so it’s a bit of a treat, especially from the indian place we go to), but when I accidentally clicked onto your website’s bookmark in my browser, I saw the picture of these and decided on the spot that I must have one tonight. That is more of a treat than nearly anything else, in my opinion!
Thanks for yet another delicious dinner idea.
XX
Sarahanne
It’s Friday night here and now I’m thinking I want Indian take out!!! 😂 So pleased you enjoyed this, thanks so much for letting me know Sarahanne! N xx
Can’t eat this enough….. I love it !
I LOVE HEARING THAT!!! 😂
Delicious! As always! I’d love to see you do a Philly style cheese-steak recipe sometime! I’ve no doubt you’d nail it!
It’s been on my list for years! I’ve had a couple of attempts. Will bump it up my list!
Fantastic! I will keep my eyes peeled!
Just had the steak sandwhich from your site tonight. Wowza. That was so tender and delicious. My family asked why we don’t have these every week.
I used grilled sour dough bread,and added a bit of horseradish to the aoli. Also used arugula with a red wine vinegar/shallot dressing.
New favorite in our house. Thx.
Whoot! I LOVE this steak sandwich! Thanks for letting me know you enjoyed it Jamy! N xx
This was amazing! I’ve literally just finished washing up and now I’m in food heaven! I used sirloin because it was on offer but pretty much everything was how you said, and WOW I want to go back and make it again! The onions! So good! (I also topped it with gherkins and beetroot just because) It was such a sandwich! Another winner, thank you Nagi!
Whoot! So glad you liked it Beth! N xx
Nagi, today was a scorching hot winter day on the Canadian prairies; 11°C!!
This was the BEST meal! Even the girls GOBBLED it down.
We loved the mayo, the meat, the tomatoes, the lettuce, the BUN, & the MEAT!!
We used Beth’s favourite “sweet with heat” mustard though….and it was awesome.
Our family loves this recipe. I do recommend the meat be sliced EXTREMELY thin. Not because it needs to be….but it just makes it better if the meat borders on shaved.
You ROCK Nagi! Another GREAT meal for hungry families!
11 WHOLE DEGREES – whoot whoot! 😉 I agree, the thinner the better, especially for good value beef cuts 🙂 Thanks for letting me know you enjoyed this Josie! N xx
I feel so foolish. I completely forgot the STAR of this recipe….THE ONIONS!!! I’m making this again right now, these onions are INCREDIBLE! I am standing here waiting for them to finish so I can gobble them up! Mmmmm. ONIONS!!! <3
BA HA HA!!!! That’s the sort of thing I’d do!!! 🙂
So, so delicious! One of the people who ate this said it was without a doubt the best steak sandwich he’d ever had. And I agree – while I love all the ingredients that go into a steak sanga, there is nothing more disappointing that the tough pieces of meat that often get thrown into it by cafes. I couldn’t get bavette so I had to make do with flank steak, but it turned out beautifully tender all the same. The caramelized onions were to die for – actually, the whole combo was to die for. Mr Beck already wants to know when we are having it for dinner again! Thank you as always for a smashing recipe Nagi xx
OMG! What a compliment!!!! Thanks for trying my recipe Beck, so glad everyone enjoyed it. N xx
Yum, these steak sandwiches look amazing, Nagi!
Thanks Sabrina! 🙂 N xx
Hi Nagi
First we tried the Spinach and Ricotta Rolls and thought nothing can beat these, but then we made the Pork and Fennel Rolls which were the equal of the ones at Bourke Street Bakery (both absolutely scrumptious). Never having heard of Beef Bavette we had to try the Steak Sandwich. Wow! And using your Caramelised Onion recipe made a fabulous combination. Knowing that all the ingredients in your recipes are available in Sydney is a great bonus. Can’t wait to see what we will make next.
Thanks
Lyn and David
Wow what a compliment Lyn and David! Thank you so much for the lovely message, I also got your email. I’m so glad you enjoyed BOTH the rolls and this steak sandwich!! Isn’t the caramelised onion the best?? I was wondering if I should increase the quantity because it’s so good, but you don’t actually need loads because the flavour is quite intense 🙂 Thanks for the lovely message! N xx
Can’t wait to make this one! Looks so yummy!
Just a tip for the readers, don’t do as I did first time making mayonnaise and use Extra Virgin Olive Oil – waaaay to strongly flavoured.
Good point Kelly! Thanks for the reminder, I put that in BOLD in the notes!!!
Oh my. I just licked my computer screen. . .
My job is done! 😉 N x
Wow, women if and only if this isn’t štake sandwitch than Ido Not know what IT is!! Yumiiiii! The only thing Would have to Eat when Dozer is Not home, agree…..! Regards Vera.PS HOW ARE YOU DOING WHIT THIS HEATWAVE?
DYING in the heatwave, enjoying the sweet relief today!!! You?? PS Seriously thinking of getting Dozer a cooling jacket!!!
Your photos make my mouth water ~ sharing!
Thanks for the compliment Sue! 🙂 N xx
Yes indeed! Looks awesome, I know it will taste just as good. And great idea for tonight :)) Thanks Nagi. We do this from time to time…but you do forget & this is a great reminder of easy deliciousness. xx
I know! I haven’t made Steak Sandwiches in ages! N x
Ah, Ha!! You’re trying new styling techniques! I love that dark pub look 🙂 Now I need to know, may I sit on it before I try to get into my mouth?? I don’t want to take it apart but there is NO way my mouth will get around it. Looks fantastic, Nagi! Great job on the shot and the burger looks to die for. xoxo
You know full well that I used my Baby Hands to squish that giant sandwich down so I could fit it in my mouth!!! N xx
Hahaha this remind me of your burger recipe???..first question from my son(32months old),”mummy how i gonna bite this and fit in my mouth?”…i paused for few second and thought i shouldn’t made his burger same size like for the adult???..anyway,he managed to eat it in the end..
BA HA HA!!!! That is so insanely cute – especially from a 32 month old! Did you make him mini burgers???
I wished i did,i didn’t realised it will be that big til i served it ???…i struggled to hold it with my hands,and on top of that,can you imagine how wide i have to open my mouth to have a bite???..it was funny,especially for my son,but that was part of the fun?…we love love you Nagi xxx
I know it’s not a burger but it was easier than saying steak sandwich 😉
Hello Nagi,
As always a delicious recipe, I have always liked steak sandwiches and this one looks really tasty.
By the way, you billed the “alioli” as quick, but if you are interested in the slow recipe just let me know. You may be aware that mayonnaise in Spanish is mahonesa as it was likely invented in the Mahón in the Belaric Islands. As for alioli, the word itself comes from the languages spoken in the area that covers the south east of France and the north east of Spain and simply means garlic-oil. Alioli is made traditionally with oil, garlic and a touch of vinegar. Some now also add in eggs.
Having said all the above, I normally make the quick alioli with mahonesa and garlic! It is simple, delicious and QUICK…..
I wasn’t aware! Is Mahonesa common in Spain?? I shared my from-scratch recipe in the notes, I’d love to see how you do yours! 🙂
Hello Nagi,
Yes, very, very common. It is used as is, or indeed for example in the Salsa Brava, used in “Patatas Bravas”, one of the simplest, commonest and tastiest of tapas.
The secret to many jobs of course is having the right tools. Here the jug blenders have a small hole in the lid to allow oils to be added to the mix in a constant, thin stream. I have only seen blenders like that here and the sole purpose of the hole is to make Mahonesa.
Over here they make it in the following way:
Make sure the egg and oil is at room temperature first.
You can make it in a blender as above or in a mortar by hand.
1 Yolk
250ml Olive oil
Pinch Salt
5ml Lemon juice
Take the yolk only and beat a little then start adding the oil slowly until it thickens. Mix in the salt and lemon juice to taste.
Good luck!
Gosh yes of course, how did I not think of that! I am curious about using such a high ratio of oil to yolk, I will try it!
Wow that’s a higher ratio of oil to yolk than I do! Do you use extra virgin or normal? Presume it’s spanish!!!
As for the quantity, it should be about right. We just keep adding here until it thickens. We never really measure it out. Sorry……
Extra virgin. I live in a village in the mountains. I help the neighbour pick his olives, even help him take them to the local olive oil press and wait for the oil to seep out of the mats.
The oil is rich, dark and strong…….. a far cry from the watery stuff I see in the shops, particularly outside of Spain.
I’m wondering if this cut of beef would be what we here in the USA call “Flat Iron.” It’s thicker than skirt and beefier than flank steak. It’s the best as far as I”m concerned!
Hi Steve! Flat Iron is slightly different, it’s from a different part of the cow. It’s the same sort of thickness and best cooked the same way i.e. hard and fast, but Sirloin tip / Bavette / Flap Steak (so many different names!) is more fibrous that flat iron which makes it juicier and more tender. When you look at the photos of the sliced beef in the post, you can see how fibrous it is – so juicy, so tender!!! N xx
…same question as Steve! Also, I should never look at your blog when hungry. These photos are positively mouth watering! (…except the ones of Dozer, of course. Those are just cute!)
Thanks for continuing inspiration!
Aww thanks so much for the compliment Fiona! 🙂 Here is what I responded to Steve: “Hi Steve! Flat Iron is slightly different, it’s from a different part of the cow. It’s the same sort of thickness and best cooked the same way i.e. hard and fast, but Sirloin tip / Bavette / Flap Steak (so many different names!) is more fibrous that flat iron which makes it juicier and more tender. When you look at the photos of the sliced beef in the post, you can see how fibrous it is – so juicy, so tender!!! N xx”
thank you so much! (& thanks to Amber for the link)!
it’s also called flap steak in the states. read the comments at the bottom http://www.seriouseats.com/recipes/2012/05/spice-rubbed-grilled-flap-meat-sirloin-tip-recipe.html
Thank you SO MUCH for that link Amber, normally I search Serious Eats when I’m after definitions of things like this but couldn’t find it!
Do you know what this cut of beef is called in the States? I have never heard of any of the cuts you mentioned or seen them in our stores. The best I can figure, it’s sirloin tip or flank steak? In any case, I can’t wait to make this!
Hi Lauren – you got it, it’s also called Sirloin Tip, I added that into the notes of the recipe 🙂 Flank is slightly difference, it’s from a different part of the cow and it is not quite as fibrous as Sirloin Tip so it doesn’t look as “fall about tender (almost like it’s crumbling) when sliced, like in the photo of the sliced beef in this post. 🙂 I’m officially obsessed!!! 🙂 N x
it’s also called flap steak in the states. read the comments at the bottom http://www.seriouseats.com/recipes/2012/05/spice-rubbed-grilled-flap-meat-sirloin-tip-recipe.html
Thank you SO MUCH for that link Amber, normally I search Serious Eats when I’m after definitions of things like this but couldn’t find it!
I swear I could taste this gorgeous steak sandwich from your photo! I am so making this ASAP!
Yes yes YES you need too!!!! 🙂 N x