Steak Entertaining

Smoked cheddar steak sandwich with beer mustard

Name: Smoked cheddar steak sandwich with beer mustard
Yield: 4
Ingredients: 4 x 250g beef bavette (flank) steaks; 2 tbs extra virgin olive oil; 4 long ciabatta rolls, halved and toasted; 1/3 cup (100g) whole-egg mayonnaise; 2 cups rocket leaves; 1 tomato, sliced; 200g smoked cheddar, sliced; Potato chips, to serve; 3 (500g) white onions, sliced to 2cm- thick rounds; 1 tbs extra virgin olive oil; 1/4 cup (60g) brown sugar; 3/4 cup (185ml) pale beer; 1/4 cup (60ml) malt vinegar; 1/2 cup (100g) yellow mustard seeds; 1/2 cup (100g) brown mustard seeds; 3/4 cup (185ml) pale ale beer; 1/4 cup (90g) runny honey; 1 tbs apple cider vinegar

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by Georgina Esdaile

Food Editor

Sep 01, 2021

Begin this recipe one day ahead.

4 x 250g beef bavette (flank) steaks
2 tbs extra virgin olive oil
4 long ciabatta rolls, halved and toasted
1/3 cup (100g) whole-egg mayonnaise
2 cups rocket leaves
1 tomato, sliced
200g smoked cheddar, sliced
Potato chips, to serve

Beer and onion relish

3 (500g) white onions, sliced to 2cm- thick rounds
1 tbs extra virgin olive oil
1/4 cup (60g) brown sugar
3/4 cup (185ml) pale beer
1/4 cup (60ml) malt vinegar

Beer mustard (makes two cups)

1/2 cup (100g) yellow mustard seeds
1/2 cup (100g) brown mustard seeds
3/4 cup (185ml) pale ale beer
1/4 cup (90g) runny honey
1 tbs apple cider vinegar

Method

1.

For the beer mustard, place mustard seeds in a heatproof bowl. Pour over boiling water to cover and sit for 5 minutes or until softened. Drain off the water, add the beer and stir to combine.
2.

Cover and set aside for 8 hours or overnight.
3.

Place mustard seed mixture, honey, vinegar and 1 tsp salt in a blender and pulse until well combined. (Leftover mustard can be stored in sterilised jars in the fridge for up to 2 months. The mustard may have a slight bitterness to it, this will dissipate over time.)
4.

Meanwhile, for the beer and onion relish, heat a barbecue or chargrill plate to high. Toss the onions in the oil and season with salt and pepper. Cook on the chargrill for 3-4 minutes, turning halfway, until lightly charred. Transfer to a large frypan over medium heat and add sugar, beer and vinegar. Cook, stirring, for 8-10 minutes, until caramelised and the liquid has reduced.
5.

Heat a barbecue or chargrill pan to high. Season the steaks with salt and pepper and drizzle with olive oil. Cook for 3 minutes each side, until medium rare, or cooked to your liking. Set aside, covered with foil to rest. Spread the bases of the rolls with mayonnaise and divide the rocket, tomato, cheddar and onion relish among them. Top with sliced steak.
6.

Spread the top of the buns generously with beer mustard and place on top of sandwich. Serve with extra mustard and potato chips alongside.