Rib-eye steak sandwich, balsamic glazed fried onions and peppers and a spicy chilli garlic mayonnaise sauce

by Vinnys food, Irish foodie

A great recipe for sharing with friends, using rib-eye elevates these sandwiches to something really special. This comes from Irish Foodie, Vinnys Food.

A great recipe for sharing with friends, using rib-eye elevates these sandwiches to something really special. This comes from Irish Foodie, Vinnys Food.

INGREDIENTS

METHOD

  1. For the chilli garlic mayonnaise: Mince the garlic clove (you can use a box grater to do this) and mix it with the 100 ml of mayonnaise. add 1 tsp of hot sauce, mix until combined.

  2. Slice the onions into halves and then into thin half circles. Next slice the pepper in half and remove the membrane and seeds then slice into quarters and cut into thin 2cm long slices. Heat a pan to a medium high temperature then add 1 teaspoon of oil.

  3. Add the sliced onions to the pan and sauté for about 10 mins, stirring and preventing them from burning, they should be brown. Next, add the sliced pepper and cook for about 5 mins then add the ½ tsp of thyme. Then add the tbsp of balsamic vinegar stir through the onions and peppers cook until the vegetables absorb the vinegar then season lightly with a small pinch of salt.

  4. Heat a cast iron grill pan to a medium high temperature. Using the remaining oil, rub the oil into the meat then season the steak well with sea salt. Cook on both sides until your preferred doneness. Season with pepper and remove from the heat and rest for a couple of mins. Slice against the grain before serving.

  5. To assemble the steak sandwich: Place the baguette on a flat work surface and slice it in half lengthwise. Spread the inside of the bottom half of each with 1 tbsp of the chilli garlic mayonnaise. Then add a layer of lettuce followed by a tbsp of the onions and peppers mix spread out over the lettuce. Then add the sliced steak over the top of the filling next put on the top half of the sandwich, slice in half and continue the process with the rest of the ingredients until the assembly is complete. Serve and enjoy.

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

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