Steak Sandwich with Onion Purée, Bacon Jam and Chimichurri

In this video Mark is making his dream steak sandwich, with red onion purée, a mushroom & bacon jam, compound butter and chimichurri sauce for some acidity.

https://youtu.be/oHD2B5hYFac

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Steak Sandwich with Onion Purée, Bacon Jam and Chimichurri

Yield: 2

Author: Traditional, but not

Prep time: 30 MinCook time: 1 H & 30 MInactive time: 3 HourTotal time: 5 Hour

Ingredients

Bread and Meat

• 2 baguettes
• 2 rump steaks
• salt
• pepper

Roasted Garlic Compound Butter

• 200 g room temperature butter
• 1 whole garlic bulb
• olive oil
• 2 Tbsp sumac
• salt

Onion Purée

• 1 kg onion roughly sliced
• 20 g butter
• salt

Bacon Jam

• 200 g bacon
• 200 g mushrooms finely diced
• 1 onion finely diced
• 2 clove garlic finely diced
• 20 g butter
• 50 ml paple syrup
• 50 ml sweet soy sauce
• 50 ml Whisky
• salt
• 1 tsp MSG (optional)

Chimichurri

• 2 bunches parsley
• 1 bunch coriander
• half a capsicum
• small hand full mint
• 2 Tbsp sumac
• olive oil
• juice of 2 limes
• salt
• white wine vinegar

Instructions

1. Cut the top off a bulb of garlic, add olive oil and salt onto the garlic. Place top back on and wrap in aluminum foil. Place into a 200°C preheated oven until soft, should take around 45 minutes.
2. For the onion puree roughly slice onions, melt butter in a pot with a little bit of oil. Once butter has melted, add in onion and stir to coat. Place lid on pot and keep on a medium heat stirring occasionally until onion is super soft, around 20-30 min. Remove lid and turn heat up to medium high and start to caramelize the onion. Once caramelized put into a food processor and process until smooth and creamy. Salt to taste.
3. For the bacon jam melt butter in a pot with a little bit of oil. Add in diced onion and keep on a medium heat. Once onion is just starting to get some color add in the bacon. Cook until bacon is crispy then add in the garlic and cook until the garlic becomes fragrant, about 45 seconds to 1 minute. Add in mushrooms and cook, remove any fond from the bottom of the pot with the moisture that comes out of the mushrooms. Once mushrooms have cooked down add in maple syrup, sweet soy sauce and Whisky. Keep on a medium heat until the desired consistency is reached. Add salt and MSG to taste.
4. For the chimichurri cut up herbs (removing any big stems from the parsley) and capsicum. Add herbs, sumac, oil and salt into a bowl and mix to combine. Add in lime juice and white wine vinegar just before serving.
5. For the compound butter add roasted garlic, sumac and salt to room temperature butter, stir to combine.
6. Remove steaks from packaging, salt both sides and place on a wire rack. Set in fridge for around 3 hours up to overnight. Remove steaks from fridge around 20 minutes before cooking, while preheating the grill. Season steaks with pepper and grill until preferred doneness. Let rest at least 5 minutes.
7. Cut baguettes in half and liberally butter with compound butter and toast lightly on grill.
8. Assemble & ENJOY!!