Open Beef Sandwich with Beer Braised Onion Chutney

This is the food James likes to cook for his guests, the ultimate steak sandwich! This open beef sandwich is served with home made beer braised onion chutney which is absolutely delicious and crispy onion rings. It's like the perfect pub food but at home!

Ingredients

  • 2 thick slices bread, toasted
  • 2 x 200g sirloin steaks
  • 25ml olive oil
  • 25g butter
  • 8 – 10 sprigs thyme
  • 2 garlic cloves
  • Salt and pepper
For the chutney:
  • 2 onions, peeled
  • 1 head of garlic
  • 2 bottles of beer
  • 200ml jellied beef stock
  • 50 ml white wine vinegar
  • 100g caster sugar
For the onion rings:
  • 1 large onion peeled and sliced
  • 100g plain flour
  • 200ml beer
  • 15g caster sugar
  • Few sprigs of thyme
  • Vegetable oil for frying
To serve:
  • Salad leaves

Method

Pre heat the oven to 200°C.

Heat a non-stick frying pan containing the oil over a medium heat. When the oil is hot add the steaks and cook for 4 minutes on each side until charred. Add the butter and thyme and nappè. Rest for a few minutes.

To make the chutney place the beef stock, beer, onion and garlic in a pan and place the lid on. Place on the stove on a medium low heat for 30 – 40 minutes, switch off the heat and allow to cool.

Put the sugar into a new pan over a medium-low heat and allow to caramelise. Add the vinegar then chop the onions and garlic and add those too. Next add any beer juices from the onion pan and some of the meat juices from the steak. Warm through and set aside until ready to serve.

To make the onion rings, whisk together the flour, beer, sugar and thyme. Add the peeled, sliced onions and coat in the batter. Deep fry for 2 minutes until crispy and golden, then drain.

To serve, spoon the chutney over the toasted bread, slice the steak and place on top with salad leaves. Garnish with onion rings.

Ingredients

  • 2 thick slices bread, toasted
  • 2 x 200g sirloin steaks
  • 25ml olive oil
  • 25g butter
  • 8 – 10 sprigs thyme
  • 2 garlic cloves
  • Salt and pepper
For the chutney:
  • 2 onions, peeled
  • 1 head of garlic
  • 2 bottles of beer
  • 200ml jellied beef stock
  • 50 ml white wine vinegar
  • 100g caster sugar
For the onion rings:
  • 1 large onion peeled and sliced
  • 100g plain flour
  • 200ml beer
  • 15g caster sugar
  • Few sprigs of thyme
  • Vegetable oil for frying
To serve:
  • Salad leaves

Method

Pre heat the oven to 200°C.

Heat a non-stick frying pan containing the oil over a medium heat. When the oil is hot add the steaks and cook for 4 minutes on each side until charred. Add the butter and thyme and nappè. Rest for a few minutes.

To make the chutney place the beef stock, beer, onion and garlic in a pan and place the lid on. Place on the stove on a medium low heat for 30 – 40 minutes, switch off the heat and allow to cool.

Put the sugar into a new pan over a medium-low heat and allow to caramelise. Add the vinegar then chop the onions and garlic and add those too. Next add any beer juices from the onion pan and some of the meat juices from the steak. Warm through and set aside until ready to serve.

To make the onion rings, whisk together the flour, beer, sugar and thyme. Add the peeled, sliced onions and coat in the batter. Deep fry for 2 minutes until crispy and golden, then drain.

To serve, spoon the chutney over the toasted bread, slice the steak and place on top with salad leaves. Garnish with onion rings.