Ladies and gentlemen of the jury
Food busker back at street feast and I'm going to do a next level steak and onion sandwich
Shall we?
This little bad boy is one of my favourite steaks to cook with in the entire world
It's cheap, it's skirt steak or it's also known as bavette
And it's perfect to flash fry and serve rare
Okay so I need to tenderize it which means I need to give it a damn good thrashing
But you can't give it a damn good thrashing
On a table like that so whack it on here, little bit of grease proof
And then I've had enough of you; going to give you a damn good thrashing
I feel better
Now I'm going to season it
And now let's get the pan on for the onions
A good glug of oil
And then you want about 20 grams of unsalted butter
Right, now while the butter's melting, let's get the onions prepared
Now, we want to take out the outer skin of the onions
But don't throw those away because we want to use them for soups and stews
Now when you slice these we want nice, big, fat, 2cm chunks of onion
Right now we want to put 70 grams of dark brown sugar in there
And now let's get the onions in
So now you're going to fry those for about 5 minutes
So that's been frying for 5 minutes, we want 125ml of red wine vinegar
Lid on
And cook it slow and low for 35 minutes
It's got a bit on the busy side now come and have a butchers
Now look how sticky it's got in here
Look at him
How gooey delish does he look?
Okay so those guys are done
Get your pan on and make sure it's screaming hot
So when you get your steak in, it sears straight away
Get your oil on and make sure you massage it into your meat
Because you don't want it to stick to your griddle pan
Right let's get it in
Okay whack that on for three minutes either side
That's going to give you medium
A little bit longer if you want it more well done
Okay, right let's take it out, let's let it rest
Now what we're going to do is toast the ciabatta in the griddle pan
So let's just slice it open
And now we're going to get some oil on there
Okay, let's get that into the griddle pan
Okay the steak's rested for a minute so let's slice it open
Now just look how beautiful that is cooked
And we're going to take a little bit of oil and mix that
in with natural juices that have come out of the steak
Okay let's build this baby
Mustard first
But don't forget, this is optional
Now the onions
Just look at him
Now we grab the steak
This is the hero, let's get him on
And then we'll just add a little bit of watercress on
So that's the next level steak and onion sandwich
from Jamie Oliver's new book Comfort Food
Click on there if you want to buy the book
Go on,
So guys, what would you pay for this sandwich?
Let me know now, leave a comment in the comment box
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