Steak Sandwich with Entrecôte Sauce
Serves
4
Prep time
20 mins
Cooking time
20 mins
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.
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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.
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.
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!
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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