On the Coals Xmas Steak Sando by Tommy Banks | Recipe by sousvidetools.com

On the Coals Xmas Steak Sando by Tommy Banks

On the Coals Xmas Steak Sando by Tommy Banks https://youtube.com/embed/7kVDgxMp5sw Sous Vide Christmas Recipes
  • SERVES: 4

Ingredients

Bavette Sandwich x serves 4

  • 4 x 220g Bavette Steaks
  • 4 rolls of your choice (we like a toasted ciabatta)

Kale Slaw

  • 100g Kale (Roughly Chopped)
  • 50g Thinly Sliced Red Cabbage
  • 50g Thinly Sliced White Cabbage
  • 30g Mayonnaise
  • 30g Greek Yogurt
  • 5g Dijon Mustard
  • 3g Salt
  • 10ml White wine vinegar

White Wine Onions

  • 500g White onions
  • 50 Butter
  • 5g Salt
  • 250ml White wine
  • 25g Wholegrain Mustard

Sprouts

  • 300g Sprouts

Spiced Butter

  • 250g Butter
  • 5g Pink Peppercorns
  • 5g Coriander Seeds
  • 5 Cloves of garlic

Equipment

1 x Kasai Grill

Method

Kale Slaw

  • Combine all the ingredients into a bowl and using a glove begin to roughly bring together.
  • Let the flavours infuse overnight before using.

White Wine Onions

  • Slice the white onions thinly.
  • In a saucepan, melt the butter and then add the onions and salt.
  • The salt will help draw the water from the onions.
  • Place a cartouche over the onions and cook over medium heat for 20 minutes.
  • Remove the cartouche.
  • Increase the heat and cook until caramelised.
  • Once golden brown add the white wine and cook out until fully reduced.
  • Add the wholegrain mustard and fully incorporate using a maurice.
  • Remove and reserve until ready to use.

Sprouts

  • Trim the ends off the sprouts and cut in half.
  • Using a sieve, generously cover sprouts in oil and toss into the sieve directly over the coals.
  • Cook until caramelised.

Spiced Butter

  • Melt the butter and add the garlic and spices.
  • Cook on medium to high heat until the milk solids have separated and you are left with a nutty spiced aroma. Take off the heat and let cool.
  • Pass and chill until needed.

To serve

  • Cook the bavette over hot coals on the lowest tier, brushing in spiced butter.
  • Cook to your preferred level and set aside to rest.
  • Whilst the beef is resting, toast the bread.
  • Place a generous amount of onions on the base of the bread, top with slaw.
  • Slice the beef and add to the sandwich.
  • Lay slices of gruyere cheese over the meat and blowtorch, follow with grilled sprouts.
  • Top with another layer of gruyere cheese, blowtorch and top with the toasted bun.

Video

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