How to make a hearty steak baguette
There are sandwiches and then there are steak sandwiches. Frankly, not much of a competition there. The latter usually locks in an amalgamation of flavours, packing a generous stack of juicy meat slices, onions, mustard, and a myriad of spices. Craving one? Chef James Martin, of BBC Lifestyle's James Martin's French Adventure, has a recipe just for you. His version includes a generous splash of beer, lauded with a caramelised onion compote. Consider your weekend picnic lunch sorted.
Bavette steak and beer onion compote baguette: Here's what you need
4 Onions, peeled and sliced
2 tbspn Brown Sugar
Few sprigs of Thyme
1 clove of Garlic, crushed
1kg Bavette Steak
1 tbspn Dijon Grainy Mustard
25ml Olive Oil
2 cloves of Garlic (for the bread)
Small bunch of Parsley
Bavette steak and beer onion compote baguette: How to make it
1. Fry the onions in olive oil until charred and golden. Add the sugar and garlic and fry for 10 mintues. Add a knob of butter and season.
2. After 10 minutes, add beer and reduce the sauce down. Add thyme, then gently simmer.
3. Place the steaks onto a very hot griddle or pan and seal for 3-4 minutes on each side.
4. Rest for 3-4 minutes, then slice against the grain.
5. Cut the baguette into halves and drizzle with olive oil. Place onto the griddle and char the bread slices.
6. Rub garlic over the bread, then place the onions, mustard, parsley then the sliced meat on top.
Catch James Martin's French Adventure on BBC Lifestyle.
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