Grilled bread topped with succulent grilled steak, Balsamic-glazed mushrooms and whipped goat’s cheese butter.
Listen, let’s not beat around the bush here. This sandwich is all that and then some. If I do say so myself.
There’s just something about a steak sandwich, isn’t there? All that grilled, beefy goodness on good bread? Who could resist. And even though good steak and good bread are all you really need, it’s most definitely not all I’ll be giving you today. When I thought of ways to take this sandwich to another level, mushrooms, onions and goat’s cheese kept popping up in my head. I mean, obviously these things are all wonderful together but I wasn’t completely sure how it would all work out. As is the case when I can’t make up my mind, I just started cooking and allowed my natural instincts to take over. And aren’t you glad they did?
I fried the onions and mushrooms until they were a deep, golden brown and were starting to caramelize before adding a generous glug of Balsamic vinegar and seasoning. The Balsamic glazed the vegetables in the most luscious way and I knew the sweet-tangy flavours would work well with the savoury, grilled steak. The most obvious way to use the goat’s cheese was to simply smear it onto the bread but I was after something adding extra juiciness to the sandwich as well and well, I was a little scared the chalkiness of the cheese would be a little drying. That’s when I spotted the butter sitting on the counter, begging to be included in this sandwich party. I whipped the butter and goat’s cheese together and you guys. No but seriously now. This tangy-salty-goaty-buttery concoction was everything you could hope for it to be. And it added the perfect amount of moisture to the sandwich.
Seriously, do yourself a favour and go out and buy these ingredients and get cooking. I can almost guarantee you won’t be disappointed.
- 2 x 200g rib-eye steaks
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 2 sprigs fresh rosemary chopped
- 1 garlic clove sliced
- salt & pepper to taste
- 1 large onion thinly sliced
- 250 g mushrooms thinly sliced
- 1 garlic cloves crushed
- salt & pepper to taste
- 2 tablespoons Balsamic vinegar
- 100 g fresh goat's cheese I used Chevre
- 50 g butter room temperature
- Bread of your choice
- fresh leaves of your choice I used parsley but Rocket or baby spinach would also work well
Place the steaks on a plate/in a dish suitable for marinating.
Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.
Allow to marinate for at least 15 minutes but ideally for an hour or two.
To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.
When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.
Whip together the goat's cheese and butter and set aside.
Toast the bread then spread with the goat's cheese butter.
Top with the grilled steak, mushrooms and onions and fresh parsley.