Jamie Oliver's Steak Sarnie Recipe
Jamie Oliver is a master chef, and pretty much everything that he makes is incredibly delicious. This steak sarnie is one of the best sandwiches out there, in our opinion, and it would be perfect for lunch or dinner. If you are looking for a way to spice up your regular weekday routine or if you are having friends over to watch a big game, this sandwich is just what you need to please your guests and show off your cooking skills.
Susan Olayinka of The Flexible Fridge came up with this copycat recipe, but she added a fun twist (more on that later). While there are plenty of things to love about the recipe, Olayinka says that she most enjoys, well, the whole sha-bang! "Am I allowed to say everything?" she jokes. "Everything about this sandwich works really well. I love ciabatta ... so soft and a perfect case for the juicy steak. And the onions are perfect!"
Keep reading to find out what Olayinka changed in this recipe and how to make it. Trust us; you won't want to miss out on this one.
What did we change?
For this recipe, Olayinka added a Mexican twist, which is pretty genius if you ask us! She opted to season the steak with paprika, onion powder, garlic powder, and chili powder to really elevate the flavor. This melody of spices taste absolutely incredible. "It makes it taste so good and really brings alive the steak," Olayinka says.
In addition, she added some grilled onions, which pair perfectly with the spices and the steak sandwich. Other than that, it's the same as Jamie Oliver's steak sarnie. We just think that adding these two elements makes it even better.
Gather the ingredients
You know the drill; it's time to make a list of all the ingredients that you need to make this yummy recipe. For starters, grab two onions, butter, and extra-virgin olive oil. You will also need salt, some brown sugar, paprika, onion powder, chili powder, and garlic powder. Next, add a lime to the list (you'll need the juice from a quarter lime, or about half a tablespoon) and a 15-ounce beef steak (or two steaks, 15 ounces total) — hopefully you like meat, because it's a generous portion.
To complete the list, you will need ciabatta bread, watercress, and Dijon mustard. That's it! Now, it's time to get down to business.
Peel and slice the onions
This step may leave you a little teary-eyed. Begin the recipe by peeling the onions and then slicing them into half-inch discs. You can put them in a bowl or leave them on the cutting board because you will need them shortly.
In the meantime, get a frying pan and place it on the stove over medium-high heat. Dump in the butter and half the extra-virgin olive oil and let the pan get nice and hot. Once the butter has melted, throw in the onions and ⅛ teaspoon of the salt and cook for 30 minutes on medium-low.
Add the brown sugar and lime and prep the meat
About halfway through the 30 minute cooking time, you will need to add a few more items. Start by adding the brown sugar. Give the mixture a few good stirs so all of the sugar gets distributed evenly. Next, add the lime juice and let the onions continue cooking for the remaining 15 minutes.
In the meantime, grab a mixing bowl and put in the meat. To the meat, you need to add the salt, paprika, onion powder, chili powder, and garlic powder. Be sure to mix everything well so you get some of the spice on every inch of the meat.
Cook the steaks
Take out another frying pan and place it on the stove. Turn the heat to medium-high and then put in the remaining two tablespoons of olive oil. Go ahead and put on the steaks in the pan and fry them for about five minutes on each side. You can set the timer or just look at your clock — whichever is easier.
When the steak is done, take it out and put it on a chopping board. Let the steak rest for about five minutes, and then cut it into thin strips. These are the perfect size for the sandwich.
Warm the bread
Turn the oven to 350 F and let it get nice and hot. By now, your 30 minute timer for the onions should have gone off or will be going off shortly. Take them off of the stove and mix them well. When they're done cooking, the onions should be pretty soft and they will also look really good.
When the oven finishes preheating, put in the ciabatta bread for about three minutes. When the three minutes are up, take the bread out of the range and slice it in half so it's ready to be filled. It's finally time to assemble the sandwich!
Assemble the sandwich and enjoy
First, spread a layer of Dijon mustard on the bottom of the bread. Next, put on the caramelized onions, sliced steak, and last but not least the watercress. Close the sandwich with the top of the bread and then slice it in half. Now, it's ready to be served.
OIayinka recommends pairing this with "chips or fries or a side salad." As far as leftovers, it's a no-go. "The heat from the onions and steak will make the sandwich go soggy over time," Olayinka says. "So it's best made fresh!"
Now, the only thing that's left to do is enjoy!
- 2 onions
- 2 tablespoons butter
- 4 tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons salt, divided
- ¼ cup brown sugar
- Juice of a quarter lime
- 15 ounce beef steak
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 12x3-inch ciabatta bread
- 2 handfuls watercress
- 2 tablespoons Dijon mustard
- Peel and slice the onions into ½-inch discs and set aside.
- Heat a frying pan over medium-high heat and add the butter and 2 tablespoons of the olive oil.
- Once the butter has melted, add the onions and ⅛ teaspoon salt and cook for 30 minutes on medium-low heat.
- After 15 minutes, stir the onions and add the brown sugar and lime juice then continue cooking for 15 minutes.
- While this is cooking, place the meat into a mixing bowl with the remaining 1 ½ teaspoons salt, paprika, onion powder, chilli powder, and garlic powder and mix together.
- In another frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat.
- Fry the steaks for 5 minutes on each side.
- Remove the steaks and let them sit on the chopping board for 5 minutes then slice them into thin strips.
- Preheat the oven on 350 F.
- After the onions are done cooking, take the pan off the stove and stir them one last time.
- Place the ciabatta bread in the preheated oven for 3 minutes.
- Remove the bread, slice it in half, then spread the Dijon mustard onto it.
- To assemble the sandwich, place the caramelized onions on the bread followed by the sliced steak and watercress.
- Close the sandwich and slice it in half to serve.
| Calories per Serving | 1,485 |
| Total Fat | 79.4 g |
| Saturated Fat | 26.9 g |
| Trans Fat | 2.5 g |
| Cholesterol | 162.4 mg |
| Total Carbohydrates | 128.1 g |
| Dietary Fiber | 11.9 g |
| Total Sugars | 34.9 g |
| Sodium | 1,447.3 mg |
| Protein | 66.1 g |
