Angus steak sandwich with bacon jam
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- Serves: 2 persons
- 125 gwhite flour
- ¼ tspsalt
- ½ tbspsugar
- ½ tspdry yeast
- ½ dlwater
- ½ tbspmilk
- 20 gbutter
- ½ tspFine Food Smokey Beef spice mix
- 100 gbacon
- 1red onion
- 1garlic clove
- 300 gpineapples
- 1 dlcondimento bianco (white balsamic vinegar)
- 2 tbspground cane sugar
- 2 tspMerquén (spice mix)
- 1club steak
- ¼ tspDukkah (spice mix)
- 1baby lettuce
Step 1Mix the flour, salt, sugar and yeast in a bowl. Add the water, milk, butter and ¼ egg, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size. Cover and chill the remainder of the egg.
Step 2Shape the dough into two balls, transfer to a baking tray lined with baking paper, flatten, cover and leave to rise for a further 30 mins. Brush the buns with the remaining egg, season. Fine Food Smokey Beef spice mix
Step 3Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the buns from the oven, leave to cool on a cooling rack.
Step 4Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Sauté the onion and garlic in the same pan, add the pineapple, fry for approx. 2 mins. Add the bacon, condimento, cane sugar and spice mix, bring to the boil, reduce the heat, simmer for approx. 20 mins., remove from the heat, allow to cool slightly.
Step 5Heat the oil in a non-stick frying pan, fry the steak for approx. 3 mins. on each side, season, separate from the bone, carve the meat across the grain. Cut the buns in half, place the slices of steak, bacon and lettuce on the bottom half of the buns, cover with the top half.