Kate Gibbs Reveals Her Recipe for the Perfect Steak Sandwich

Kate Gibbs

In her first column for MyDomaine Australia, the ever-so talented Kate Gibbs—food, travel and lifestyle writer, blogger, author, cook and the granddaughter of Australian cooking legend Margaret Fulton— shares with us her recipe for the ultimate steak sandwich. This Australian classic just got a bit fancy. 

Keep reading for the most drool-worthy sandwich you’ll see all day.

There’s a lot about this recipe that gets me excited. A crunchy Asian slaw, a sweet and peppery shallot salsa and the best possible grass-fed flank steak which is packed with even more flavour than your popular fillet. Plus, it’s cheaper. I make a batch of the herby salsa every couple of weeks. It is used up in a matter of days but when I have it, I dollop it on everything—sandwiches, grilled chicken, a warming homemade chicken soup—there’s very little I won’t pile it on to. I toast a couple of slices of sourdough for extra crunch. A tip if you’re not a massive bread eater like me: when you pick up a new loaf, slice it thickly, put the loaf back together, wrap it tightly in a leftover plastic bag and freeze it. When it’s time for toast (and we all have those times don’t we?), just pull a couple of slices out and toast them to crispy golden perfection. 

The Ultimate Steak Sandwich

Ingredients

250g grass-fed flank or hanger steak

3 tsp. rice bran oil

¼ Chinese cabbage

½ tbsp. sea salt, plus extra

1 Lebanese cucumber

Juice of 1 lime

4 slices sourdough bread, toasted

1 bunch spring onions, finely chopped acrossways

½ tsp. sesame oil

1 tbsp. light soy sauce

½ tbsp. sherry vinegar

Directions

1. Bring steak to room temperature and season generously with sea salt and freshly ground black pepper, drizzle over 1 teaspoon oil to coat.

2. To make Asian coleslaw, finely shred cabbage with a sharp knife and place in a medium bowl with ½ tablespoon sea salt. Toss together well and set aside.

3. Halve cucumber lengthways and thinly slice diagonally, add to the cabbage with lime juice, set aside in refrigerator.

4. Combine a medium bowl the spring onions, sesame oil, soy sauce, sherry vinegar and remaining rice bran oil. Toss together well.

5. To cook the steak, heat a heavy-based frypan over a high heat. Add the steak and fry until it forms a brown crust, about 2 minutes, then turn and cook the other side, about 2-3 minutes for rare. Transfer steak to a board and let rest 5-8 minutes.

6. To finish… You know, make the sandwiches! The details? Place one slice of toast on each of two plates. Drain cabbage salad of any liquid (discard), and place about ¼ cup coleslaw on each piece. Thinly slice steak across the grain and divide between plates, top with shallot salsa, then place final slice of toast on top. Offer steak knives for cutting sandwiches in half.

What ingredient do you like to add to your steak sandwich? Share with us in the comments below!

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