Homemade Paprika Steak Sandwiches
- 500g Argentine Tenderloin
- 20g butter
- 2 brown onions, thickly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 slices 1.5cm thick sourdough bread
- 2 marinated capsicums, thickly sliced
- 40g baby rocket leaves
- 1 egg yolk
- 1 garlic clove, crushed
- 1 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sweet paprika
- 125ml light olive oil
Step 1: Prepare paprika mayonnaise, place the egg yolk, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor, stir until combined. Gradually add the oil, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
Step 2: Melt the butter in a frying pan over medium hear until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minuted or until union is golden brown and caramelised,. Transfer the cooled onion to a bowl.
Step 3: Use a large sharp knife to cut the steak into thin steaks slices. Heat the CAST-IRON SKILLET on medium high. Season steaks well with salt and pepper. Add the steaks and cook for 1-2 minutes each side for medium. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 4: Add the bread slices to the CAST-IRON SKILLET and cook for 1 minutes each side or until toasted. Remove from heat.
Step 5: Place half of the slice of bread on the plate. Spread the beef, onions, peppers and rocket leaves with chili mayonnaise, and finally spread the bread.