French Dip Inspired Sirloin Steak Sandwich
with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Celery
- Soya
- May contain traces of allergens
Our French Dip Inspired Steak Sandwich is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours. Allegedly hailing from the Los Angeles restaurant scene, this indulgent sandwich is served 'au jus' (with juice) - with a dipping pot of gravy on the side. Grab the napkins if you're brave enough to eat with your hands or a knife and fork if needed - just tuck in and enjoy!
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
1 unit(s)
Baguettes
(Contains: Cereals containing gluten, Wheat May be present: Soya)
1 unit(s)
Red Onion
50 grams
Mature Cheddar Cheese
(Contains: Milk)
125 grams
Baby Plum Tomatoes
40 grams
Fig Jam
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar for the Onions
200 milliliter(s)
Water for the Jus
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the baguette onto a baking tray. Bake on the middle shelf, 10-12 mins. Once baked, allow to cool.
While everything bakes, halve, peel and thinly slice the red onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
While the onion cooks, grate the Cheddar. Halve the baby plum tomatoes.
Once softened, add the fig jam and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl.
Next, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat, cover and set aside.
Wipe out the (now empty) frying pan and put on high heat with a drizzle of oil. Season the steaks with salt and pepper.
Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Slice the baguette in half lengthways. Spread the caramelised onion over the base and sprinkle the Cheddar over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.
Slice the steaks widthways into 1cm slices.
When everything's ready, in a large bowl, toss the rocket and tomatoes with the balsamic glaze.
Top the baguette base with the sliced steak. Spoon over 2 tbsp of the red wine jus, then sandwich shut and slice in half widthways.
Share your steak sandwiches between your plates.
Reheat the remaining red wine jus if needed, then transfer to small bowls and serve alongside for dipping.
Serve the chips and salad on the side.
Enjoy!
