Irish grilled steak sandwich with onion salad
1 hour 16 min
For a really satisfying snack, try this classic from the Irish races: juicy grilled lean steak in a warm, crusty baguette.
Brenda Houghton
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Ingredients
Serves: 2
- 60 g (2¼ oz) onion, finely sliced
- 1 small baguette or 2 long crusty rolls
- A little low-fat spread, optional
- 1 large lettuce leaf, torn
- 1 large tomato, sliced
- 2 thin steaks of beef, about 100 g (3½ oz) each
- A little vegetable oil, to brush
- Salt and black pepper
- To serve: horseradish or mustard
Method
Prep:1hr10min ›
Cook:6min ›
Ready in:1hr16min
- If you have time, soak the onion slices in cold water for 1 hour: it helps to cut their pungency.
- Drain the onions and pat them dry. Warm the baguette or rolls very gently. Split them in half and spread lightly with the low-fat spread, if using, then fill with the lettuce and tomato.
- Heat the grill, or a ridged, iron grill pan, until it is piping hot. Trim any fat off the steaks, brush them with just a little oil and grill or fry them for 2-3 minutes on each side until cooked to your liking.
- Place the steaks in the sandwiches, brush them with mustard or horseradish and top with the onion slices. Season to taste.
- Press the sandwiches firmly to seal, cut on the diagonal and eat them immediately, wrapped in paper napkins.
