Now You’re Cooking! 37 Steak Sandwich Learning Intentions


✰ Demonstrate the correct culinary techniques required to prepare and cook this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Discuss the benefi ts of cheaper cuts of meat.


Equipment Serves: 2 40 mins


In a one-hour class, this steak sandwich can be prepared, cooked and served. For a 1 hr 20 min practical class, this dish could be adapted and served as steak and wedges.


Ingredients


1 medium-sized steak (fi llet, striploin, ribeye, sirloin)


2 cloves garlic


6–8 closed cup mushrooms


1 small/medium red/white onion


1 green pepper 1 tbsp olive oil 1 tbsp butter 1 tsp rosemary 1 tsp thyme 1 tsp soy sauce 2 ciabatta


2 handfuls rocket salt and pepper to taste


FOR THE MARIE ROSE SAUCE:


2 tbsp mayonnaise 1 tbsp ketchup


2 drops tabasco sauce


Chopping board(s) (colour-coded), sharp knife, garlic crusher, large plate, large frying pan, tongs, two serving plates, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


2. To make the Marie Rose sauce: Mix mayonnaise, ketchup and tabasco together. Place in fridge.


3. Remove the steak from the fridge and slice into thin strips, cutting across the grain.


4. Peel and crush the garlic.


5. Wash the mushrooms gently and pat dry using kitchen paper. Chop the mushrooms. Peel and fi nely slice the onion. Wash, deseed and slice the green pepper.


6. Heat the olive oil in a large frying pan over a medium heat.


7. Add the butter, crushed garlic, rosemary and thyme, place the steak in the pan and cook for 3–5 mins until brown.


8. Add the mushrooms, onions, green pepper and soy sauce to the pan and cook for 3–5 mins, stirring occasionally until cooked. The meat should be cooked through and moist at this stage. Add some cracked black pepper and salt to taste.


9. Slice each ciabatta in two. Grill under a medium heat until lightly browned or place in a pop-up toaster and toast.


10. To assemble: Add a handful of rocket to each ciabatta and divide the steak and vegetable mixture between each. Serve with the Marie Rose sauce.


138


UNIT 5


TOP TIP Steak is a very popular dish, but it can be an


expensive. It is important to remember that cheaper cuts of meat can be as flavoursome and are just as nutritious. When buying meat, don’t be afraid to ask the butcher’s advice on which cut is best value and how to cook it. My father, Marty Fallon, was a


butcher with a great knowledge and understanding of how best to prepare, cook and serve the different cuts of meat. He loved to share his knowledge with his customers. The next time you


are at the meat counter and have a question about a recipe or a cut of meat, just ask the butcher!


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