Steak, Onion and Thyme Baguette
But, to make it a ‘great’ steak sandwich you’ve got to get the basics right. For starters, make sure you get good steak. Finding a farm shop that raises its own grass-fed organic beef herd is a good place to start. In fact, the best steak I’ve ever cooked on a barbecue was actually a bison steak so don’t be afraid to experiment. Also, get good bread. A fresh ciabatta is good for this, or a decent baguette. Finally you need some juicy and flavoursome additions to pile on inside, I’ve used foil baked slow roast balsamic and thyme onions here. My suggestion here serves four.
Preparation: 10 minutes plus 30 minutes marinating time.
Cook: 15 minutes
For the onions
4 red onions cut into wedges
4 tbsp of balsamic vinegar
4 tsp of clear honey
One sprig of fresh thyme
Salt and pepper
4 squares of double-thickness foil.
For the steak
2 x 300g rump steaks
Sprigs of fresh thyme
Coarse ground black pepper
One crushed garlic clove
1 large ciabatta loaf or baguette
Mustard or horseradish sauce
You’ll need: freezer bags.
About an hour before you want to cook, marinade the steak in a freezer bag. Rub olive oil in to both sides of the steaks, do the same with black pepper and fresh thyme leaves and some mushed-up garlic clove. Pop both steaks in a sealable freezer bags and chill in a cool box for at least 30 minutes.
Take it out of the cool box at least ten minutes before you are ready to cook it so it can come up to normal temperature.
First, start on the onions. Divide the onion wedges between the four squares of foil and fold the sides of the foil up a little so that any liquid you pour on doesn’t come out.
Drizzle honey and balsamic vinegar over the onions. Sprinkle the thyme leaves over the top and season with lots of salt and pepper.
Now fold the parcels over securely so that they are like little envelopes and put on a medium heat barbecue or campfire. They will take about ten-15 minutes to cook and for the onions to soften, don’t leave it so long that the honey burns though!
Cook the steak on the grill for about two minutes on each side for a medium rare steak. Adjust according to your preference and thickness.
When cooked let the steaks rest, covered in foil for at least five minutes
Take the cooked onions off the grill, too.
Slice the steak on an angle into finger-width pieces.
Slice the baguette in half lengthways and briefly warm the open sides on the grills.
Spread mustard or horseradish on to the warmed bread, put a layer of thyme onions across the bread and lay pieces of steak over the top. Add some leaves if you fancy it. Get stuck in.