Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich
I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.
Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too.
What you’ll need
Scotch fillet steak
Swiss cheese slices
Here’s what you do
Slice the bread roll into halves
Apply some Dijon mustard to the inside of each half
Add a slice of Swiss cheese
Put the bread under a grill for a few minutes to slightly melt the cheese
Remove some lettuce leaves and wash them
Slice the tomato and allow it to rest on some paper towel
Apple some pepper to one side of the tomato
The steak should have been in the refrigerator for about half a day at least uncovered
Take the steak out at least an hour before you’re ready to cook to get it to room temperature
Rub some olive oil all over the steak
Season the steak with salt
Get a pan smoking hot
Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it
I like my steak rare
Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat
Let the steak rest for at least 5 minutes
Coat one side of the steak with Dijon Mustard
Flip the steak over onto a plate of chopped chives and coat the steak
Slice into the desired thickness
Prepare the steak sandwich with the bread roll and melted cheese
Enjoy a nice juicy steak sandwich
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I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.