Hello ladies and gents this is the Viking telling you that today we are talking about
Steak sandwich with tarragon and roast garlic dressing
“Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature” - Colin Fassnidge.
INGREDIENTS
- ½ cup (125ml) extra virgin olive oil
- 200g small truss tomatoes, halved
- 2 red onion, sliced into 1cm rings
- 6 cloves garlic, peeled and bruised
- 2 tbs red wine vinegar
- 2 sprigs tarragon, plus 2 tbs chopped tarragon leaves
- 1½ tbs wholegrain mustard
- 600g beef flank steak
- 4 large thick slices sourdough bread
- Large-leaf rocket, to serve
METHOD
1.Preheat oven to 160°C. Combine oil, tomatoes, onion, garlic, vinegar and tarragon sprigs in a baking tray and season. Roast for 25 minutes until tomatoes, onion and garlic are tender. Cool briefly, then drain oil and vinegar into a jug.
How to: Prepare onions
2.For dressing, place roast garlic in a bowl and mash with a folk. Whisk in two-thirds of the oil and vinegar mixture, chopped tarragon and mustard and season.
3.Heat a barbecue or grill pan to high heat. Brush steak all over with oil and vinegar mixture, season and cook, turning once, for 5-6 minutes for medium rare or until cooked to your liking. Rest for 4 minutes loosely covered with foil, then thickly slice.
4.Lightly brush bread on both sides with oil and vinegar mixture and grill each side until lightly charred. Top with rocket, slices of steak, tomato and onion and spoon a little dressing over. Serve with remaining dressing on the side.
And as always have a chilled day from the Viking
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