Steak Sandwich with Burnt Butter


Matt Sinclair


  • 2 Tbsp. Cobram Extra Virgin Olive Oil
  • 1 Coles Beef Porterhouse Steak
  • 1 Turkish roll
  • 2 leaves baby cos
  • 1 small brown onion, finely sliced
  • 1 tsp. cumin seeds
  • 1 medium bulb beetroot, peeled and julienned
  • ½ cup malt vinegar
  • ¼ cup brown sugar
  • ¼ water
  • Salt

Burnt butter hollandaise

  • 200 gm unsalted butter
  • 2 egg yolks
  • 2 Tbsp. Apple cider vinegar
  • 2 tsp. hot English mustard
  • Pinch sea salt


Burnt Butter Hollandaise:

  • Melt butter down in a small saucepan over medium-high heat. Cook until butter becomes foamy and caramelised with a nutty aroma, approximately 5 minutes.
  • In a medium bowl, combine egg yolks, vinegar, mustard and a pinch of sea salt and whisk together until smooth.
  • Slowly drizzle burnt butter into egg mixture, whisking continuously to emulsify. Consistency should resemble mayonnaise,  adjust seasoning if necessary.

Steak Sandwich:

  • In a small saucepan, add vinegar, sugar, water and a pinch of salt and bring to the boil over medium-high heat. Remove from heat once sugar has completely dissolved. Pour over julienned beetroot; cover completely and mix to combine. Set aside for approximately 10 minutes. Strain off.
  • In a frypan over medium-high heat, add olive oil, onions and cumin seeds and cook until caramelised. Transfer to a small bowl and set aside.
  • Season steak generously with sea salt. Return frypan to a medium high heat. When pan is hot, add steak and cook one side until caramelised, approximately 3-4 minutes. Turn steak over and cook for a further 2 minutes until medium. Rest steak off the heat for 3-4 minutes. Slice into 1 cm strips.
  • Preheat oven to 220C. Cut Turkish bread in half and place cut side down in frypan to soak up juices.  Place in oven and heat until slightly toasted.
  • Assemble sandwich with a generous spread of hollandaise on the base, followed by caramelised onions, steak, pickled beets, baby cos and top of Turkish roll.

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