AMAZING SANDWICHES

 Hello ladies and gents this is the Viking telling you that today we are talking about

Phoebe and Matt's perfect steak sandwich

MAKES 4

This takes as long to cook as it does to toast two bits of bread, and it tastes freakin’ delicious.

INGREDIENTS

• 1/2 red onion, thinly sliced into rounds
• 1 tsp caster sugar
• 2 tbs red wine vinegar
• 500g butt-end beef fillet steak, sliced 6mm thick
• Extra virgin olive oil, to drizzle
• 4 thin slices vintage cheddar
• 8 slices sourdough bread, toasted
• 2 avocados, cut into wedges
• 8 small cos lettuce heart leaves

HERB MAYONNAISE

• 1 bunch flat-leaf parsley, leaves and stems chopped
• Juice of 2 lemons
• 1 anchovy fillet in oil
• 2 tsp English mustard powder
• 350ml grapeseed oil
• 1 egg
• 20 basil leaves
• 2 tsp thyme leaves
• 2 tsp dill sprigs

METHOD

1.To make pickled onion, place onion, sugar, 1 tsp salt flakes and vinegar in a non-reactive bowl and set aside.

2.For herb mayonnaise, using a stick blender, whiz parsley, juice from 1 lemon, anchovy, 1 tsp salt flakes, mustard powder and 100ml oil to a fine paste. Add egg without breaking the yolk, then top with remaining 1 cup (250ml) oil. Place head of stick blender over yolk and whiz. When you see pale ribbons in the oil, bring blender head up through remaining oil, then up and down a little, to incorporate all ingredients. Add herbs and pulse into mayo. Season to taste with salt flakes and remaining lemon juice.

3.Heat a chargrill pan or frypan to high heat. Season beef and drizzle with oil. In batches if necessary, cook beef for 1-2 minutes each side for medium. Add cheese after turning beef and allow to melt a little. Remove beef from heat and rest for 5 minutes.

4.Spread half toast with mayonnaise. Add beef, cheese-side up. Top with onion, avocado, lettuce and remaining toast slices.

And as always have a chilled day from the Viking