Croissant gratin with ham and cheese
This French recipe is the perfect way to transform day-old croissants into an indulgent yet...
Steak sandwich with horseradish aioli, caramelised onions and herb salad
Next time you barbecue, just remember to put a few more steaks on the grill. Then the food for tomorrow is almost ready!
Cooking time: 30 minutes
Ingredients for the horseradish aioli
| Ingredients (4 servings) | ||
|---|---|---|
| 7 | tablespoon(s) | Mayonnaise |
| 5 | tablespoon(s) | Horseradish, freshly torn |
| 1 | Garlic clove, grated | |
Ingredients for the caramelized onions
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | g | Butter |
| 3 | Large onions, peeled and finely sliced | |
| 2 | tablespoon(s) | Brown sugar |
| 1 | tablespoon(s) | Balsamic vinegar |
| Salt and pepper | ||
Ingredients for the steak sandwich
| Ingredients (4 servings) | ||
|---|---|---|
| 650 | g | Grilled steak, medium rare (e.g. hanger or rump) |
| 4 | Small flat Turkish bread or lepinja | |
| 1/2 | bunch | Parsley, plucked |
| 1 | bunch | Basil, picked |
| 1 | Small red onion, finely sliced | |
| 2 | Tomatoes, cut into thick slices | |
| 1 | tablespoon(s) | Olive oil |
| Dijon mustard | ||
| Salt and pepper | ||
Preparation
- For the horseradish aioli, mix the mayonnaise, horseradish and garlic together. Set aside for at least 30 minutes to allow the flavour to develop.
- For the caramelised onions, melt the butter in a pan over a medium heat. Add the onions, switch back and stir, put the lid on and cook over a low heat for 20 minutes, stirring once or twice. Remove the lid and fry for a further 20 minutes, stirring occasionally, until the onions are golden brown (turn the heat up slightly if necessary). Add the sugar, vinegar, salt and pepper. Fry for a further 10 minutes until the onions are completely soft and dark brown. Remove from the heat and keep warm.
- Cut the meat into thin slices for the burger. If no leftover steak is available, proceed as follows: season the steak generously with salt and pepper. Heat the oil in a pan over a high heat (or heat the barbecue). Fry the steak over a high heat until medium rare. Leave to rest for at least 5 to 10 minutes before slicing. Then cut into thin slices.
- To make the sandwich, bake the bread in an oven preheated to 180 °C for 3 to 4 minutes. For the herb salad, mix the herbs and onion slices. Slice the bread. Spread the bottom piece generously with horseradish aioli. Top with herb salad, tomato slices, beef and caramelised onions. Spread the top piece of bread generously with mustard and place on top.
