Cook
46m
Ingredients
Method
Turn cooking mode on
1.
Slice the top from the garlic bulb, drizzle lightly with oil, wrap in foil and roast at 180°C for about forty minutes until soft and caramelised.
2 Garlic cloves
1 Garlic
1 tbsp Neutral oil
2.
Squeeze the cloves from their skins and mash into a paste.
3.
Stir into the mayonnaise with the Dijon mustard and a spoonful of the steak pan juices.
100 g Mayonnaise
1 tsp Dijon mustard
1 tbsp Pan juices from the steak
For the onions:
1.
Melt the butter in a pan over low heat in some olive oil and add the sliced onions with a pinch of salt.
1 tbsp Butter
25 g Butter
2 Onion
1 pinch Salt
2.
Cook slowly for twenty to twenty five minutes until deep golden, then pour in the Guinness and simmer until thick and jammy.
150 ml Guinness
3.
Season the steak with salt.
1 Ribeye steak
Salt
4.
Heat a heavy pan until smoking hot, add the oil and sear the steak for two minutes per side.
5.
Add the butter, garlic and thyme, and baste the steak for another minute.
Thyme
6.
Remove to rest for five minutes.
7.
Spread the roasted garlic mayo generously over both sides of the toasted ciabatta.
1 Ciabatta
8.
Add a layer of salad leaves, then slice the steak thickly and pile it on top.
1 handful Peppery salad leaves
9.
Spoon over the Guinness onions and close the sandwich.
10.
Serve warm, with the juices running.
For
2
M
I
For the steak
1
Ribeye steak, large, or sirloin steak, about 400–500 g
Salt
1
tbsp
Neutral oil
25
g
Butter
2
Garlic cloves, crushed
Thyme, a few sprigs
For the onions
2
Onion, large, thinly sliced
1
tbsp
Butter
150
ml
Guinness
1
pinch
Salt
For the roasted garlic mayo
1
Garlic, whole bulb
100
g
Mayonnaise, good
1
tsp
Dijon mustard
1
tbsp
Pan juices from the steak
To assemble
1
Ciabatta, large, halved and toasted
1
handful
Peppery salad leaves, such as rocket or watercress
Only visible to you
Made it?
Cancel
Cook
46m
Ingredients
Method
Turn cooking mode on
1.
Slice the top from the garlic bulb, drizzle lightly with oil, wrap in foil and roast at 180°C for about forty minutes until soft and caramelised.
2 Garlic cloves
1 Garlic
1 tbsp Neutral oil
2.
Squeeze the cloves from their skins and mash into a paste.
3.
Stir into the mayonnaise with the Dijon mustard and a spoonful of the steak pan juices.
100 g Mayonnaise
1 tsp Dijon mustard
1 tbsp Pan juices from the steak
For the onions:
1.
Melt the butter in a pan over low heat in some olive oil and add the sliced onions with a pinch of salt.
1 tbsp Butter
25 g Butter
2 Onion
1 pinch Salt
2.
Cook slowly for twenty to twenty five minutes until deep golden, then pour in the Guinness and simmer until thick and jammy.
150 ml Guinness
3.
Season the steak with salt.
1 Ribeye steak
Salt
4.
Heat a heavy pan until smoking hot, add the oil and sear the steak for two minutes per side.
5.
Add the butter, garlic and thyme, and baste the steak for another minute.
Thyme
6.
Remove to rest for five minutes.
7.
Spread the roasted garlic mayo generously over both sides of the toasted ciabatta.
1 Ciabatta
8.
Add a layer of salad leaves, then slice the steak thickly and pile it on top.
1 handful Peppery salad leaves
9.
Spoon over the Guinness onions and close the sandwich.
10.
Serve warm, with the juices running.
For
2
M
I
For the steak
1
Ribeye steak, large, or sirloin steak, about 400–500 g
Salt
1
tbsp
Neutral oil
25
g
Butter
2
Garlic cloves, crushed
Thyme, a few sprigs
For the onions
2
Onion, large, thinly sliced
1
tbsp
Butter
150
ml
Guinness
1
pinch
Salt
For the roasted garlic mayo
1
Garlic, whole bulb
100
g
Mayonnaise, good
1
tsp
Dijon mustard
1
tbsp
Pan juices from the steak
To assemble
1
Ciabatta, large, halved and toasted
1
handful
Peppery salad leaves, such as rocket or watercress
Only visible to you
Made it?
Cancel
