H-01 STANDBY
CHIPOTLE
STEAK SANDWICH.
Seared steak sliced thin and stacked into toasted sourdough with caramelised onions, melted cheese, rocket and smoky H-01 STANDBY mayo. Big flavour. Zero subtlety.
HOW TO MAKE IT
METHOD.
MAKE THE H-01 MAYO.
Combine the mayonnaise, H-01 STANDBY, Dijon mustard and lemon juice in a small bowl. Mix until smooth, then refrigerate until needed.
START THE ONIONS.
Heat the butter and olive oil in a frying pan over medium-low heat. Add the sliced onions and salt, then cook for 12–15 minutes, stirring regularly.
FINISH THE ONIONS.
Add the brown sugar and balsamic vinegar. Continue cooking for another 4–5 minutes until the onions are dark, soft and sticky. Transfer them to a bowl.
SEASON THE STEAK.
Pat the steak completely dry. Rub it with olive oil, then season both sides with sea salt, black pepper and garlic powder.
SEAR IT HARD.
Heat a heavy frying pan or barbecue plate over high heat. Cook the steak for approximately 3–4 minutes per side, depending on thickness and preferred doneness. Add the butter during the final minute and baste the steak.
REST AND SLICE.
Transfer the steak to a board and rest for 10 minutes. Slice it thinly against the grain, keeping any resting juices for the sandwich.
BUILD THE SANDWICHES.
Spread H-01 mayo over the sourdough. Layer on the sliced steak, resting juices, cheese, caramelised onions and rocket. Finish with extra H-01 STANDBY if required.
TOAST AND SERVE.
Butter the outside of each sandwich. Toast in a clean frying pan over medium heat for 2–3 minutes per side until the bread is crisp and the cheese has melted. Slice and serve immediately.
HARRY'S TIP
REST IT BEFORE YOU SLICE IT.
Cut into the steak straight from the pan and the juices run onto the board instead of staying in the meat. Give it ten minutes. The sandwich can wait.
THE IMPORTANT PART
SPREAD IT WITH
H-01 STANDBY.
Smoky chipotle, rich barbecue flavour and enough acidity to cut through steak, melted cheese and caramelised onion without overpowering the beef.
SHOP H-01 STANDBY