Steak Sandwich with Entrecôte Sauce

Serves
4
Prep time
20 mins
Cooking time
20 mins
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Helpful Tips

Storage

  • Store leftover steak and sauce separately in airtight containers in the fridge for up to 2 days.
  • The sauce will firm up in the fridge — let it come to room temperature or warm slightly before serving.
  • Best assembled fresh; avoid storing pre-made sandwiches as the bread can become soggy.

Substitutions

  • Steak: Use rump, porterhouse, or even roast beef slices if preferred.
  • Bread: Swap ciabatta for baguette, sourdough, or Turkish bread.
  • Greens: Replace rocket with baby spinach, watercress, or mixed salad leaves.
  • Sauce: If short on time, use a chimichurri or garlic aioli instead of the entrecôte sauce.

Serving Suggestions

  • Serve with fries, sweet potato wedges, or a crisp side salad for a complete meal.
  • Add sliced cheese (like provolone or Swiss)
  • Leftover sauce also works well drizzled over grilled chicken, vegetables, or potatoes.

Serving Scaler

Serves
4

Ingredients

For the sandwich:

  • 2 x 200g scotch fillet or sirloin steaks
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 ciabatta loaves, halved
  • 1 brown onion, thinly sliced
  • A handful of rocket leaves

For the green entrecôte sauce:

  • 250g unsalted butter
  • 2 shallots, diced
  • 1 handful flat-leaf parsley
  • 1 handful basil leaves
  • 1 tsp ground nutmeg
  • 5 anchovies
  • 1 tbsp capers
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 tsp Worcestershire sauce
  • Salt, to taste

Tips for the best Entrecôte Sauce

  • Cool the butter slowly: If the butter mixture is too warm when blended, the sauce can break. Pour it slowly into the blender for a smooth emulsification.
  • Perfect sauce texture: You want a pourable sauce that’s creamy but not thick or gloopy. If it tightens too much, a splash of room-temperature water will loosen it right up.

Directions

For the entrecôte sauce:

  • Melt 1/4 of the butter in a saucepan over medium heat.
  • Add the shallots, anchovies, nutmeg, salt, and pepper. Cook, stirring, until shallots are soft and translucent. Use a wooden spoon to break up the anchovies.
  • Turn off the heat and let the mixture sit for 5 minutes.
  • Keeping the heat off, add the remaining butter and stir occasionally until fully melted. Set aside and let cool to room temperature.
  • In a blender, combine the egg yolk, mustard, capers, lemon juice, Worcestershire sauce, basil, and parsley.
  • Start blending on low speed. Gradually pour in the cooled butter and shallot mixture while blending slowly to help it emulsify.
  • If the sauce becomes too thick, add a small splash of room temperature water to loosen it. The sauce should be pourable, like slightly thickened cream.
  • Taste and add salt if needed. Keep the sauce warm or serve immediately.

For the onions:

  • Heat a pan or grill over medium-low heat and add olive oil or butter.
  • Add the onions and a pinch of salt. Cook slowly, stirring every few minutes.
  • After about 10 minutes, the onions will soften. Lower the heat if they start browning too fast.
  • Continue cooking and stirring for about 25 minutes or until onions are golden, soft, and sticky. Remove from heat and set aside.

For the steak:

  • Bring steaks to room temperature and pat dry.
  • Season generously with salt and pepper.
  • Heat a heavy pan or grill on high. Add a drizzle of olive oil.
  • Cook steaks for 2–3 minutes per side for medium-rare, or cook to your preferred doneness.
  • Rest steaks for 5 minutes before slicing.

Assemble the sandwich:

  • Toast the ciabatta halves in a pan or grill.
  • Slice the steak thinly against the grain.
  • Spread a generous layer of entrecôte sauce on the bottom half of the bread.
  • Add the steak slices, a handful of rocket, and caramelised onions.
  • Drizzle more sauce on top, then close the sandwich with the other half of the bread. Enjoy!

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Serving Scaler

Serves
4

Ingredients

For the sandwich:

  • 2 x 200g scotch fillet or sirloin steaks
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 ciabatta loaves, halved
  • 1 brown onion, thinly sliced
  • A handful of rocket leaves

For the green entrecôte sauce:

  • 250g unsalted butter
  • 2 shallots, diced
  • 1 handful flat-leaf parsley
  • 1 handful basil leaves
  • 1 tsp ground nutmeg
  • 5 anchovies
  • 1 tbsp capers
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 tsp Worcestershire sauce
  • Salt, to taste

Tips for the best Entrecôte Sauce

  • Cool the butter slowly: If the butter mixture is too warm when blended, the sauce can break. Pour it slowly into the blender for a smooth emulsification.
  • Perfect sauce texture: You want a pourable sauce that’s creamy but not thick or gloopy. If it tightens too much, a splash of room-temperature water will loosen it right up.

Directions

For the entrecôte sauce:

  • Melt 1/4 of the butter in a saucepan over medium heat.
  • Add the shallots, anchovies, nutmeg, salt, and pepper. Cook, stirring, until shallots are soft and translucent. Use a wooden spoon to break up the anchovies.
  • Turn off the heat and let the mixture sit for 5 minutes.
  • Keeping the heat off, add the remaining butter and stir occasionally until fully melted. Set aside and let cool to room temperature.
  • In a blender, combine the egg yolk, mustard, capers, lemon juice, Worcestershire sauce, basil, and parsley.
  • Start blending on low speed. Gradually pour in the cooled butter and shallot mixture while blending slowly to help it emulsify.
  • If the sauce becomes too thick, add a small splash of room temperature water to loosen it. The sauce should be pourable, like slightly thickened cream.
  • Taste and add salt if needed. Keep the sauce warm or serve immediately.

For the onions:

  • Heat a pan or grill over medium-low heat and add olive oil or butter.
  • Add the onions and a pinch of salt. Cook slowly, stirring every few minutes.
  • After about 10 minutes, the onions will soften. Lower the heat if they start browning too fast.
  • Continue cooking and stirring for about 25 minutes or until onions are golden, soft, and sticky. Remove from heat and set aside.

For the steak:

  • Bring steaks to room temperature and pat dry.
  • Season generously with salt and pepper.
  • Heat a heavy pan or grill on high. Add a drizzle of olive oil.
  • Cook steaks for 2–3 minutes per side for medium-rare, or cook to your preferred doneness.
  • Rest steaks for 5 minutes before slicing.

Assemble the sandwich:

  • Toast the ciabatta halves in a pan or grill.
  • Slice the steak thinly against the grain.
  • Spread a generous layer of entrecôte sauce on the bottom half of the bread.
  • Add the steak slices, a handful of rocket, and caramelised onions.
  • Drizzle more sauce on top, then close the sandwich with the other half of the bread. Enjoy!

Helpful Tips

Storage

  • Store leftover steak and sauce separately in airtight containers in the fridge for up to 2 days.
  • The sauce will firm up in the fridge — let it come to room temperature or warm slightly before serving.
  • Best assembled fresh; avoid storing pre-made sandwiches as the bread can become soggy.

Substitutions

  • Steak: Use rump, porterhouse, or even roast beef slices if preferred.
  • Bread: Swap ciabatta for baguette, sourdough, or Turkish bread.
  • Greens: Replace rocket with baby spinach, watercress, or mixed salad leaves.
  • Sauce: If short on time, use a chimichurri or garlic aioli instead of the entrecôte sauce.

Serving Suggestions

  • Serve with fries, sweet potato wedges, or a crisp side salad for a complete meal.
  • Add sliced cheese (like provolone or Swiss)
  • Leftover sauce also works well drizzled over grilled chicken, vegetables, or potatoes.
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