Steak sandwich on focaccia

An ultra indulgent steak sandwich on a base of focaccia, with burrata, chimichurri and quick caramelized onions, because when I want a steak sandwich, I don’t have 30 minutes to spare on caramelizing onions slowly. This method sears them quickly and efficiently!

I love the pairing of burrata and chimichurri with steak. It truly feels like they are meant for each other in the sandwich realm. It just feels right, you know?

Makes two sandwiches.

Ingredients:

Focaccia, sliced into sandwich halves

1 x burrata cheese

Flank steak, 300g

2 tbsp extra virgin olive oil, to sear the steak

1 tbsp butter, to baste the steak

Arugula, a large handful

Squeeze of fresh lemon juice

Flakey salt

2 tbsp seeded mustard, or dijon mustard

Chimichurri:

1/4 cup parsley, finely chopped

1/4 cup extra virgin olive oil

1 tbsp red wine vinegar

2 cloves garlic, minced

1 red cayenne chilli, deseeded and finely chopped

1/2 tsp dried oregano

1/2 tsp fine cooking salt

cracked black pepper

Quick caramelized onions:

1 yellow onion, sliced into thick rings

2 tbsp extra virgin olive oil

1 tbsp honey

Method:

Before anything else, season the steak heavily with flakey salt on both sides and set on a plate. Leave in the fridge while you prep the rest. 20 minutes before searing the steak, pull it out of the fridge to get to room temperature.

To make the chimichurri: prepare the ingredients by chopping and/or mincing and setting aside. Add all ingredients to a mixing bowl and mix to combine. Set aside while you prepare the rest.

To make the quick caramelized onions: bring a fry pan to very high heat. Add olive oil, then lay the onions flat. Allow them to char and sear by not stirring them until that first side is golden. Flip, lower the heat to medium and do the same on the other side. They should be flimsy and falling apart now. Turn the heat down to medium-low. Add honey and saute as it continues to caramelize and brown. After 3-5 minutes of sauteing with honey, remove from the heat and let cool.

Sear the steaks: bring a fry pan to very high heat then add extra virgin olive oil. When it begins to smoke, add the steak and sear for 2 minutes on the first side. Flip, and sear for 2 minutes on the second side. Turn down the heat to low, add butter, and spoon it over the steak, tilting the fry pan so the butter collects down the bottom. Do this for 1 minute. Remove the steak from the pan and place on a cutting board. Let it rest for 10 minutes. Slice thinly against the grain.

Toast the focaccia in the same pan used for the steaks, adding more oil if needed. Toss arugula with a dash of fresh lemon juice and a pinch of flakey salt.

Assemble: Add mustard to one piece of focaccia, smoothing it over the edges. Add sliced steak, then arugula, caramelized onions, torn burrata and spoon over chimichurri. Place the other slice of focaccia on top and enjoy straight away!