Steak Sandwich

Steak sandwichHanger steak — also known as onglet — has a distinctive flavour that gives a run of the mill steak sandwich a delicious intensity. Ask your butcher to remove the sinew and prepare it for grilling.

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  • 200 g hanger steak per person
  • extra virgin olive or Irish rapeseed oil
  • flaky sea salt
  • black pepper
  • 1 handful of rocket per person
  • 1/3 baguette per person
  • horseradish mustard crème fraîche dressing
For the dressing:
  • 100 g horseradish root
  • peeled and grated
  • 1 tablespoon Dijon mustard
  • 60 g natural yoghurt
  • 60 g crème fraîche
  • a pinch of fine sea salt
  • freshly ground black pepper
Serves 1

To Cook

Rub the steak with oil, season well and sear on a very hot pan for 3 minutes on each side, which will bring it to medium rare. Leave to rest for 10 minutes while you make the dressing. Slice the steak and serve in a good baguette with rocket.

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