Why have one sauce when you can have three (including a marinade and pickles), is the mantra behind our epic Antipodean steak sandwich. More is more. When we launched our street food stall four years ago, we wanted to create a signature dish that represented the vivid tastes and bountiful produce of our homelands: a mix of our Australian, New Zealand and Indonesian heritage. The lucky beef sandwich was proudly born – a tribute to the beef-loving, barbecue-wielding Antipodeans we grew up with, layered with the glorious flavours of Asia.
Nestled between two halves of a long, fresh ciabatta roll are slices of seared bavette, a highly flavoured, loosely grained steak that is a prime cut for soaking up our umami-laden soy and ginger marinade. You’ll find well-aged bavette steaks available at most butchers, aged for at least 21 days for tenderness and flavour, but rib-eye or sirloin would make a suitable replacement. The marinade is a triumphant combination, with the sultry heat of chilli jam, the sharpness of our cucumber pickle and the luscious tang of parsley aioli, together with fresh coriander, chilli and a sprinkling of roasted peanuts. These flavours proved irresistible to the passing crowds at the street food market we frequented, and we sold out week after week; we were told by many that it was the best sandwich they’d ever eaten. We’ll let you decide if the sandwich lives up to this bold claim, but it does for us. It is the flavour of home, a sandwich that tells our story through the contemporary flavours of our heritage.
We suggest making the chilli jam and mayonnaise from scratch, because nothing beats a homemade sauce, which is why we have ensured there will be some left over as you will want to drizzle them over just about everything, from omelettes to fish to roast potatoes. Of course, if you’re short on time, then shop-bought versions of each will do. And if something doesn’t take your fancy just omit it – it is a sandwich, after all. The hero of this recipe is the marinade. Don’t be alarmed to see the marinade char and catch on your pan when frying the steak – it will help caramelise the bavette exterior to create a lovely crust. But to save your pans, it is best cooked on a griddle or grilled on a barbecue.
Makes 6
For the sandwich
ciabatta rolls 6 long, cut open
chilli jam 8 tbsp (see below)
parsley aioli 8 tbsp (combine shop-bought mayonnaise with a handful of chopped parsley leaves and 1 grated clove of garlic)
cucumber pickle 60g, drained weight (see below)
coriander leaves a small handful
red chilli 1 long, sliced on the diagonal
roasted peanuts 2 tbsp, finely chopped (optional)
For the lucky beef
light soy sauce 90ml
rice vinegar or white wine vinegar 45ml
ginger 3cm (about 15g), peeled and grated
garlic 3 cloves, peeled and crushed
caster sugar 1½ tsp
Chinese five-spice powder ¾ tsp
sesame oil 1 tbsp
bavette steak 750g (cut into 3 thick steaks)
For the chilli jam
tomatoes 500g, roughly chopped
red chillies 4 long, roughly chopped
garlic 4 cloves, peeled and roughly chopped
ginger 3cm piece (about 15g), peeled and roughly chopped
fish sauce 25ml
caster sugar 250g
red wine vinegar 100ml
star anise 1, toasted
For the cucumber pickle
caster sugar 75g
salt 1 tsp, add more to taste
white wine vinegar 75ml
cucumber 1 medium, thinly sliced (preferably with a mandolin)
banana shallot 1, peeled and thinly sliced (optional)
pink peppercorns ½ tbsp (optional)
For the lucky beef, combine the soy sauce, vinegar, ginger, garlic, sugar, five-spice powder and sesame oil together in a bowl and then transfer to a resealable freezer bag, along with the steaks. Seal the bag and massage the marinade into the steaks on both sides, then lay flat on a plate and put in the fridge overnight or for at least 4 hours.
To make the chilli jam, place the tomatoes, chilli, garlic and ginger into a food processor and blend together until finely chopped. Transfer to a large pot along with the remaining ingredients. Bring the pot to the boil, stirring constantly to dissolve the sugar. Reduce the heat to a simmer, stirring regularly to ensure the sugar does not burn on the bottom of the pot. Continue to simmer until the jam is thick and reduced by half. Set aside to cool.
To make the cucumber pickle, put the sugar, salt and vinegar in a bowl and stir until the sugar has dissolved. Add the sliced cucumber, shallot and pink peppercorns to the bowl and combine. Season with more salt, if needed, and set aside in the fridge for a minimum of 2 hours. Drain before serving.
Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Put the barbecue on a high heat or place a ridged griddle pan on high until it is very hot. Using tongs, lift the steaks out of the marinating bag and allow any excess to fall away before placing the steaks in the hot pan. Cook the steaks for 2 to 3 minutes per side, depending on the thickness – they are best served medium rare. Remove the steaks and wrap them in a large piece of foil, allowing them to rest for around 5 minutes. Once rested, transfer the steaks to a chopping board and slice the meat thinly against the grain.
To assemble the sandwich, spread the chilli jam on one half of each roll and the parsley aioli on to the other half. Lay the cucumber pickle on to the bottom half, then layer the slices of meat on top. Place the coriander leaves and chopped chilli over the beef, finishing with a sprinkle of the roasted peanuts, and then sandwich the roll together.
Lara Lee and Fiona Hannah are founders of Kiwi & Roo. Lara Lee’s new book, Coconut and Sambal, is out now
The Link LonkOctober 26, 2020 at 03:00PM
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Kiwi & Roo’s ‘lucky beef’ steak sandwich by Lara Lee and Fiona Hannah - The Guardian
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