recipes

Waterford Blaa Steak Sandwich

March 16

The right bread can make or break a sandwich, but Waterford’s very own ‘Blaa’ bread is exceptional here served as a vessel for sliced steak & other unctuous sandwich fillings.

20 mins
Serves 2

Method

Before cooking, allow the steaks to come to room temperature.
Firstly, make the caramelised red onions, heat the oil in a heavy-bottomed frying pan over a high heat. Add the onions, salt & pepper and let sauté over a lower heat for 15-20 minutes stirring occasionally to prevent sticking until they become soft and a golden colour.
Add the sugar and vinegar and turn the heat up to medium to dissolve the sugar and reduce the vinegar until the mixture is sticky and like a jam.
Season the steaks well with salt and pepper.
Place a frying pan with the oil on a high heat until smoking hot. Add the steaks and cook to preference (2-4 minutes per side). Slice the steak and leave to rest.
Slice the blaas in half to make a bun and add spread with mayo on both sides. Assemble the steak, caramelised onion, blue cheese and rocket. Add the bun lid on top to sandwich the filling together & serve.

2 x Waterford Blaas

1 pound rib eye steak

1 tbsp olive oil

3 tbsp mayonnaise

Large handful rocket leaves

3/4 cup cashel blue cheese, sliced

Sea salt & freshly ground black pepper

For the caramelised red onion:

2 tbsp of olive oil

3 large red onions, sliced

Sea salt & freshly ground black pepper

1 tbsp soft brown sugar

1 tbsp balsamic vinegar

2 x Waterford Blaas

454g rib eye steak

1 tbsp olive oil

3 tbsp mayonnaise

Large handful rocket leaves

75g cashel blue cheese, sliced

Sea salt & freshly ground black pepper

For the caramelised red onion:

2 tbsp of olive oil

3 large red onions, sliced

Sea salt & freshly ground black pepper

1 tbsp soft brown sugar

1 tbsp balsamic vinegar

If you make this recipe, be sure to tag your photo #DonalSkehan

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recipes

Waterford Blaa Steak Sandwich

March 16

Method

Ingredients