A simple, yet indulgent, steak sandwich perfect for long lazy weekends or a weeknight treat. The secret is a flavour-packed caper and tarragon mayo that you will make over and over again. We’ve used a wood oven in this recipe, but a chargrill pan on the stove top will work just as well. Recipe by Helena Moursellas.
- Heat a wood oven to 400°C or if using a chargrill pan, heat over high heat.
- To make the caper and tarragon mayo, combine mayo, mustard, capers, tarragon, lemon zest, pepper and season with Maldon Sea Salt flakes. Set aside until needed.
- Place beef on a tray and drizzle with oil and Maldon Smoked Salt flakes. Heat a cast iron chargrill frypan in the wood oven for 5 minutes or until smoking hot. Place steak and cheese onto the frypan turning the steak once, for 1 minute each side. Carefully remove from the oven and set aside.
- To assemble the steak sandwich, spread one tablespoon of caper and tarragon mayo on each slice of sourdough, followed by the steak and melted cheese, then finish with lettuce. Top with a second slice of sourdough. Cut in half and enjoy.
