Steak Sandwich with Grilled Corn on the Cob

Juicy, tender point steak in a baguette fresh from the oven, topped with mayonnaise and rocket. Accompanied by slightly spicy, grilled corn on the cob...

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Juicy, tender point steak in a baguette fresh from the oven, topped with mayonnaise and rocket. Accompanied by slightly spicy, grilled corn on the cob...

2 people

Ingredients:

  • 2 point steaks à 180-200g
  • 2 ears corn on the cob
  • 1 fresh baguette
  • 4 TBSP mayonnaise
  • 1 chilli pepper
  • 2 handfuls of rocket
  • 1 garlic clove
  • 1 TBSP oil
  • 1 TBSP olive oil
  • 3 TBSP soft butter
  • salt and pepper

Preparation:

  1. Preheat the oven or grill to 220°C (the ideal setting would be a grill-fan combination). Wash the chilli pepper and cut in half lengthwise. Deseed (see cooking tip 1) and cut into fine rings. In a small bowl, combine the chilli with butter, salt and pepper and mix well. Brush the corn ears with the chilli butter, place in an ovenproof form or on a baking sheet and grill in the oven for around 15 minutes. Take care not to let them burn.
  2. In the meantime, peel and finely chop the garlic (use half or the entire clove to taste) and mix into the mayonnaise. Season with salt and pepper. Wash and shake dry the rocket. Halve the baguette crosswise and then cut the pieces in half lengthwise.
  3. Rinse the meat, dab dry and season with olive oil, salt and pepper. Heat some oil in a pan and sear the meat over a high temperature for around 3-6 minutes on each side (according to personal taste, see cooking tip 2). Then, wrap it in aluminium foil and let it rest.
  4. Place all the pieces of the baguette on a baking sheet and bake them in the oven for around 3-5 minutes until they are golden and crispy.
  5. Remove the baguette pieces from the oven and brush the lower halves with mayonnaise. Cut the meat into slices. Top the baguette with rocket and steak and arrange the sandwiches on plates. Add the upper halves and the corn on the cob and serve.

Notes:

Cooking tip 1:

If you don't like it quite that spicy, deseed and rinse the chilli pepper under running water, also removing the white ribs on the inside. Use disposable gloves to be safe - getting chilli into your eye hurts like hell!

Cooking tip 2:

Don't use knife and fork on the meat until after it's served. Smaller pieces of the meat might otherwise lose their juice and turn dry. You can test them by applying pressure as follows: press down the thickest part of the steak with your finger. It'll feel similar to pushing your thumb against each of your other fingers on one hand one by one - the tension of the thumb surface will change from soft to hard.

Rare (bleu): The meat is bloody or rare when it feels like your thumb by the time you press it against your middle finger.

Medium rare: The meat is medium rare when it feels like your thumb by the time you press it against your middle finger.

Medium well (saignant): The meat is medium well done when it feels like your thumb by the time you press it against your ring finger. 

Well done (bien cuit): The meat is well done when it feels like your thumb by the time you press it against your pinky finger.

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