Juicy slices of tender steak layered with melted Edam, crisp lettuce and tangy Dijon mayonnaise on toasted sourdough, finished with the bold richness of Black Garlic & Co’s Black Garlic Chilli Chutney. Smoky, savoury and packed with flavour, this is the ultimate gourmet steak sandwich.
Steak Sandwich with Black Garlic Tomato Chilli Chutney
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
4
Prep Time
20 minutes
Cook Time
8 minutes
This Steak Sandwich delivers everything you want in a hearty gourmet bite — tender, juicy steak, crunchy toasted sourdough and layers of rich savoury flavour. Melted Edam cheese adds creamy indulgence while fresh lettuce and red onion bring crunch and balance. The Dijon mayonnaise gives a smooth tangy finish, perfectly complementing the smoky charred steak and fragrant thyme. Tying it all together is the Black Garlic Chilli Chutney, adding deep umami richness with a subtle sweet heat that elevates every mouthful. Crispy, juicy, creamy and bold, this sandwich is comfort food with a premium twist.
Black Garlic & Co.
Ingredients
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Four heaped tsp mayonnaise
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Four flat tsp Dijon mustard
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One tbsp olive oil
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600g rump steak, approximately 2-3cm thick
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Salt and cracked pepper
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One tbsp fresh thyme leaves
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Eight slices sourdough
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80g butter
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Four large buttercrunch lettuce leaves
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Four to eight slices Edam cheese
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50g red onion, finely sliced
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Four rounded tbsp Black Garlic Tomato Chilli Chutney
Directions
Mix mayonnaise and Dijon together in a small bowl and set aside.
Preheat a BBQ hotplate on high and drizzle with oil. Once sizzling sear the steak for a minute on each side.
Season the steak with salt and pepper and cook for a couple of minutes.
Flip the steak and season again with salt and pepper and half the thyme leaves. Cook for a couple more minutes.
Flip the steak again and sprinkle with the rest of the thyme leaves. Cook for a couple more minutes until medium-rare.
Rest the steak on a board for 10 minutes. In the meantime butter the bread on both sides and place it in a preheated sandwich grill press. Close the press and toast the bread.
Layer 4 slices of the toasted bread with Dijon mayonnaise, lettuce, cheese and red onion.
Slice the steak as thick as you like, divide it into 4 portions and add it to the sandwiches.
Spread Black Garlic Chilli Chutney on the remaining 4 slices of toasted bread and place it on top of the sandwich.