Blue Cheese Steak Sandwich With The Works

  • Preparation Time8 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy

For the steak

60ml Worcestershire sauce
60ml extra-virgin olive oil, plus extra for baps
1 tbsp hot sauce
6 cloves garlic
1 flank steak (1.5kg)
6 baps
Roasted tomatoes, (see below)

For the onions

2 tbsps extra-virgin olive oil
3 medium red onions, sliced 1cm thick
3 cloves garlic, crushed
1 1/2 tsp salt
1 tsp chopped fresh thyme leaves
1/2 tsp hot sauce
125ml low salt tinned chicken stock

For the blue cheese sauce

125g blue cheese, crumbled
250ml mayonnaise or sour cream, or combination
1 lemon, zest finely grated
Freshly ground black pepper

For the roasted tomatoes

8 ripe plum tomatoes, halved lengthwise
2 tbsps extra-virgin olive oil
4 to 5 fresh thyme sprigs
4 cloves garlic, finely chopped
1 tbsp salt
Freshly ground black pepper
For the steak:

1) Mix the Worcestershire sauce, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated.

2) Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.

3) Preheat an outdoor barbecue or griddle pan to medium to medium-high heat.

4) Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the barbecue or the griddle. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don't turn it over) on the barbecue or griddle to make clear cross marks and cook for another 2 minutes.

5) Season the other side of the steak with salt and pepper and flip. Continue to cook until an instant-read thermometer registers 60C for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.

For the onions:

1) Meanwhile, heat a large pan over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes.

2) Then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.

For the blue cheese sauce:

Mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper to taste. Set aside.

For the roasted tomatoes:

1) Preheat the oven to 210C/Gas Mark 7.

2) Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking tin cut side up and roast until soft and juicy, about 20 minutes.

To assemble the sandwiches:

1) Cut the rolls in half horizontally and brush the insides with olive oil. Barbecue or griddle until warm on each side, about 1 minute.

2) Rub the toasted bread with the remaining clove of garlic.

3) Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress.

4) Serve warm or at room temperature.

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