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

- 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
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.