Country Kitchen: the classic steak sandwich

Jane Price makes a pub lunch classic

Truth be told, this recipe was going to be a steak sandwich using pigeon breast, but the editor has been busy of late, producing this fine magazine, and hasn’t been out to get any pigeons. Not to worry, I thought, we have some venison steaks in the freezer from one of Phill’s recent deer-stalking outings, so I was happy to use those instead. No doubt our local butcher could have provided some pigeon breasts and it’s always worth asking if you are looking for something specific, because they do seem to stock more game meat these days now that it’s fashionable again.

The classic steak sandwich is often found on the pub lunch menu, but is easy enough to create at home. The sandwich gets its name from John Montagu, 4th Earl of Sandwich, who ordered lunch, with the meat between two slices of bread so he could pick it up and enjoy his lunch without interrupting his game of cards. The Wall Street Journal once described the sandwich as ‘Britain’s biggest contribution to gastronomy’ and if you are not sure how to respond to that, just think about how many sandwiches are now eaten every day!

Ingredients

2 venison steaks

2 ciabatta rolls

2 red onions

2 tbsp redcurrant jelly

2 tbsp red wine vinegar

1 tbsp honey

1 tsp marmite

3 tbsp olive oil

Salt and pepper

Watercress and rocket

1) Turn the oven on to hot – 220 degrees C

2) In a bowl, season the steaks with salt and pepper and add olive oil

3) Heat the frying pan and when hot, add the steaks and oil

4) Cook the steaks for 2 minutes on each side. They should sizzle and turn brown

5) Transfer the steaks into an overproof dish and place into the hot oven for 4 minutes

6) While the steaks are in the oven, add the red onions to the frying pan with the red wine vinegar, redcurrant jelly, honey and marmite. Keep the heat up and the mixture will reduce and become gorgeously sticky

7) After 4 minutes in the oven, take the steaks out and put them on a board to rest

8) While the steaks are resting, put the ciabatta rolls in the oven

9) When the steaks have had a nice rest, slice them thinly at an angle

10) Take the rolls out of the oven and slice them in half

11) Spread a layer of sticky onions on the bread, then add sliced meat and the watercress and rocket

12) Pin with a cocktail stick to hold it all together, and serve with crisps and beer

We have some other great country kitchen recipes here:

Rabbit paella

Rabbit Pitta Pockets

Squirrel Pizza