Steak Sandwich
A classic steak sandwich has to be a favourite amongst many people. We cannot imagine a steak sandwich recipe without onions being involved in some form. With these things in mind, we challenged ourselves to the enjoyable task of developing the ultimate steak sandwich, Luchito style!
The first thing was to come up with a way to make caramelised onions even more delicious. Enter Gran Luchito Chipotle Paste! This was perfect for the job. The Chipotle Paste not only adds the amazing taste of the chipotle and smokiness, but also a great depth of flavour. We guarantee that once you make these caramelised onions you will be making them over and over.
Now if this wasn’t tasty enough we then make a Macha Mayo with our Gran Luchito Crunchy Salsa Macha, which makes a great spread for the best steak sandwich.
For the steak, we simply season it with salt and pepper, cook it over a hot pan with olive oil, then finish by basting it with melted butter on top. For best results, we like to cook the steak “medium” and then let it rest for 6 minutes before slicing it thinly. But feel free to cook the steak to your liking.
Now here are a few cuts we recommend for steak sandwich recipes:
- Rump steak is a cost-effective and very flavorsome cut, perfect for sandwiches or some quick tacos.
- Rib Eye is one of the most popular steaks around the world with a good amount of marbling, making it tender and juicy.
- Bavette steak (skirt or flank steak in the US) is perhaps the most cost-effective of these options, can be tough but if cooked properly can be very delicious. A minute or two over a very hot pan on each side is all it needs, best when cooked medium, medium-rare.
You can cook your steak over the grill for an extra smoky flavour. For this, get the charcoal ready at least 20 mins before you want to cook your meat, then cook your steak for 2 to 3 minutes on each side (depending on the thickness of your steak). Don’t forget to let your steak rest for 6 minutes before cutting it.
This steak sandwich recipe serves 2, and we recommend slicing it into 4 or 5 portions and serving it as an appetizer. If you serve it as a main, you can check out our Mexican Sides for inspiration on side dishes.
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Prep time
10 mins
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Cook time
20 mins
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Total time
30 mins
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Ideal for
Lunch -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 189 fat 12g saturates 3.1g carbs 11.2g sugars 1.7g fibre 1.4g protein 9.0g salt 1.1g
Found in the
Mexican Section
Ingredients
Chipotle Caramelised Onions:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 red onion, finely sliced into half moons
- 1 teaspoon Gran Luchito Chipotle Paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- Salt and pepper, to taste
Macha Mayo:
- 125ml / 1/2 cup mayo
- 1 teaspoon Gran Luchito Crunchy Salsa Macha
For The Steak:
- 1 tablespoon olive oil
- Salt & pepper, for seasoning
- 400g / 14oz rump steak
- 1 tablespoon butter
To Serve:
- 1 medium ciabatta bread
- 300g / 2 cups gem lettuce or salad leaves
How to make it
- Begin by preparing the caramelized red onions. Heat up a pan over medium heat, then add the olive oil and butter. Once the butter is melted, add your onions and let them get slightly soft for 6 minutes. Stir in the Chipotle Paste, the balsamic vinegar, brown sugar, and season with a pinch of salt and pepper. Cook for another 6 to 7 minutes until they are lovely and caramelized. Stir continuously, and once ready remove them from the heat and set aside.
- Prepare the macha mayo by combining in a small bowl the mayo and the Crunchy Salsa Macha until well combined, and then reserve.
- Heat up a pan over medium-high heat with the olive oil. Season your steak with salt and pepper and once your pan is hot enough, cook your steak for about 2 to 3 minutes on each side, depending on how thick your steak is. Then add the butter and let it melt, reduce the heat and spoon the butter on top of your steak for another minute. Remove from the heat and let it rest for 6 minutes before cutting.
- After 6 minutes, slice your steak with a sharp knife and add the juices from the pan on top of your steak. Cut your ciabatta in half and spread the macha mayo generously on one side. Add the lettuce leaves and arrange the steak slices with juices on top. On the other side of the bread add all the caramelized chipotle onions and spread them, then sandwich both sides together and cut in half. Serve and enjoy!
What To Serve With A Steak Sandwich
Some of our epic Crispy Homemade Chips would also go really well with this steak sandwich and are perfect for dunking into any leftover homemade macha mayo you may have on hand!.
For the ultimate main course, serve this steak sandwich with sides of:
A beautiful salad that goes perfectly with steak.
Some delightful corn ribs, with edges charred and a spicy homemade macha mayo.
Download Our Free Guide To Mexican Classics
Your free guide will be emailed to you immediately. Slice the steak into thin strips. To make slicing a bit easier, freeze the steak for a few minutes before slicing it. Season and then fry your steak in a little olive oil for about 2 to 3 minutes on each side, depending on how thick your steak is. Then add the butter and let it melt, reduce the heat and spoon the butter on top of your steak for another minute. Remove from the heat and let it rest for 6 minutes before cutting. There are 189 calories in our steak sandwich recipe. Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
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