Steak Sandwich with Mustard Mayo
4 servings
15 minutes
Recipe taken from the book "The Art of the Perfect Steak" by Marcus Pohlman. "This sandwich with perfectly browned thin steak can be made in a flash. Juicy, crispy, creamy and fresh all at once - the perfect lunch or light late supper.
1
Cut the meat into 8 thin slices. You can also take small steaks with a fat edge, such as sirloin or ribeye. Place each slice of meat between two pieces of plastic wrap. Then gently flatten the meat with a mallet or a heavy object like the bottom of a pot to about 8 mm thickness.
- Rump: 600 g
2
Prepare the sauce. Mix mayonnaise and mustard in a bowl. Add cucumbers and capers, stir, and season with freshly ground salt and pepper, as well as lemon juice.
- Mayonnaise: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Gherkins: 20 g
- Capers: 20 g
- Lemon: 0.5 piece
3
Let the meat sit at room temperature to warm up. Preheat the oven to 200 degrees. Brush the pieces of meat with olive oil and sprinkle with freshly ground pepper. Heat a grill pan over high heat. Sear the slices of meat in two batches, one minute on each side (it will be rare; for medium doneness, hold a bit longer). Let the meat rest for 5 minutes under a loose 'tent' of foil.
- Rump: 600 g
- Mayonnaise: 3 tablespoons
- Dijon mustard: 1 tablespoon
4
Meanwhile, warm the rolls in a preheated oven for 3-4 minutes until they are hot and crispy. Cut the rolls in half and wait for all the steam to escape.
- Bun: 4 pieces
5
Spread the mustard-mayonnaise sauce on the halves of the buns. Place the steak on the bottom half and garnish with arugula. Cover with the top half of the bun and press down.
- Mayonnaise: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Rump: 600 g