THE PERFECT STEAK SANDWICH WITH SPICED KIPFLERS

Every time I think of a steak sandwich, I think of a perfect little place on the west coast of Australia near Perth — a place where the sun sets over the water and the beers are icy cold. I use flank skirt steak here. It’s a cut of meat from the abdominal muscle — a lean, thin cut that is full of flavour. The best degree of cooking for this cut is rare to medium–rare and overcooking it can make it very tough. You might need to order it from your butcher, but if it’s not available, substitute with beef sirloin.

PREPARATION TIME: 30 MINUTES (PLUS 30 MINUTES MARINATING TIME)

COOKING TIME: 45 MINUTES

MAKES: 4

WHAT’S IN IT?

1 garlic clove, crushed

1 tablespoon coarsely chopped lemon thyme

1 tablespoon coarsely chopped tarragon

zest of 1 lemon

80 ml (2½ fl oz/¹/₃ cup) olive oil

sea salt and freshly ground black pepper

4 x 150 g (5½ oz) thin slices flank skirt steak or sirloin

4 sourdough rolls

8 slices provolone cheese

1 head of butter lettuce, trimmed and leaves separated

1 large vine-ripened tomato, thinly sliced

1 large Lebanese (short) cucumber, thinly sliced

tomato relish, to serve (optional)

Spiced kipflers

1 kg (2 lb 4 oz) kipfler potatoes, washed

60 ml (2 fl oz/¼ cup) olive oil

4 rosemary sprigs

4 lemon thyme sprigs

4 garlic cloves, bruised

1 teaspoon cumin seeds

1 teaspoon sweet paprika

Caramelised onions

2 tablespoons olive oil

2 garlic cloves, thinly sliced

2 large red onions, thinly sliced

2 fresh bay leaves

2 tablespoons lemon thyme

2 tablespoons caster (superfine) sugar

60 ml (2 fl oz/¼ cup) red wine vinegar

50 g (1¾ oz) unsalted butter

PUTTING IT ALL TOGETHER

1.   Preheat the oven to 230°C (450°F/Gas 8).

2.   Whisk the garlic, thyme, tarragon, zest and olive oil in a large bowl and season with sea salt and freshly ground black pepper to taste. Add the steak and turn to coat. Cover and marinate at room temperature for 30 minutes.

3.   Meanwhile, for the spiced kipflers, cook the potatoes in a large saucepan of salted boiling water for 20 minutes or until three-quarters cooked. Drain and halve lengthways, then place in a large roasting pan. Drizzle with the olive oil, add the herbs, garlic, cumin and paprika. Season to taste and toss to coat. Roast for 20–25 minutes or until golden and crisp.

4.   To make the caramelised onions, place the olive oil in a large frying pan over medium–high heat. Add the garlic, onions, bay and thyme and cook, stirring frequently, for 10 minutes or until the onions start to colour. Reduce the heat to low, add the herbs, sugar, vinegar and 2 tablespoons water and combine well. Cover with a cartouche (piece of baking paper folded to make a lid) and cook, stirring occasionally, for 20 minutes or until the onions are glazed. Remove the bay leaves, stir through the butter and season to taste. Cover with foil and keep warm until everything else is ready.

5.   Preheat a lightly greased chargrill pan or barbecue chargrill plate to high. Cook the steaks for 2 minutes on each side for medium–rare or until cooked to your liking. Rest for 5 minutes before serving.

6.   Split the rolls in half and place the cheese, lettuce, tomato and cucumber on the bases. Top with the steaks, then a spoonful of caramelised onions. Serve with the roasted kipflers and good-quality tomato relish.