The first thing S and I ate after dropping off our luggage at our hotel and venturing out into the city of Paris late last month, was a baguette with butter and ham. Just that. Bread, butter and thick slices of ham. It was perfection.
It reminded me of the sandwiches I used to have as a kid, when my mom would buy from the bakery small bread loaves with sesame seeds on top or whole baguettes, slather them with soft butter and generously fill them with ham, Hungarian salami and Greek kefalograviera cheese.
It was one of those sandwiches that even if you were full after eating one, you desperately wanted another.
And then the other day, I made this beef steak sandwich with Dijon mustard and rocket leaves. And that same thing happened to me again. I couldn't eat just one. No matter how hard I tried to resist, and believe me I tried, I couldn't do anything but give in to its powers.
See, now I have to stop. I have to stop writing. Because every time I sit down to write something about this sandwich or choose the photographs for this post, I get so incredibly hungry that I need to get up, go straight into the kitchen and fix myself a little something to sustain me until I have my proper dinner. This post is ruining my eating schedule.
Anyway, where was I?
Yes. The powers of this sandwich. Listen, this is a pretty straightforward sandwich as all good sandwiches should be and the actual cooking part of the recipe is the grilling of the meat.
Ah, the meat. The cut of meat I chose was entrecôte, a very popular steak in The Netherlands as well as in Greece. It's a premium cut and utterly delicious and since I'm very particular when it comes to red meat—I don't like a lot of fat on it, I hate it when it's tough and sinewy, etc.—it is ideal for my taste.
I also believe that if you choose pour quality meat to put in such a beautifully simple sandwich then the whole thing is ruined. An inferior cut has nowhere to hide here. There are no rich sauces, no fried onions, no fatty cheese to disguise it. There are only rosemary leaves, lemon juice and virgin olive oil that dress the steak and add a great depth of flavor.
As far as bread goes, ciabatta is number one in my book as a choice for a good sandwich. Not too much crumb, wide enough for the filling to spread around nicely and once heated in the oven just until it becomes a little crunchy around the edges but still soft, there's just nothing like it.
Grilled meat juices trickled down my hand and all the way to my elbow as soon as I bit into the sandwich. Mustard dripped all over my chin, falling straight onto my t-shirt. No napkins, no plates.
I'm usually not this messy when I eat. This sandwich brings out the worst in me. Or perhaps, the best.
Entrecôte Steak Sandwich with Dijon Mustard and Rocket Leaves
Inspired by Jamie Oliver
Cutting a thick steak in half lengthwise and then pounding it with a mallet, reduces the grilling time and also makes a steak that's not one of the cheapest of its kind go a long way. You can also use sirloin steak instead of entrecôte, or even rump steak.
You can use a grill or griddle to cook the steak but you can also use a regular skillet (preferably heavy-bottomed)*. The directions for cooking the meat are the same as when you cook it on the grill.
In my previous post, I asked you about your favorite kind of mustard and both here and on the Greek page of my blog, I discovered through your comments some very interesting varieties. So many mustards for me to try. Thank you for all your suggestions! I hope my fridge can handle it.
I have to admit that my all time favorite is Dijon and that's why I'm using it here. Feel free to add your own favorite mustard but make sure it is a strong one; the steak needs it.
Yield: 3 large sandwiches
Ingredients
1 thick, large, boneless entrecôte steak (mine was 280 g with a 2 cm thickness) or sirloin steak or rump boneless beef steak
The leaves from 1 rosemary sprig
1 Tbsp plus 1 tsp virgin olive oil (plus 1 Tbsp for the oiling of the grill/skillet)
1 ½ tsp freshly squeezed lemon juice
2 Tbsp Dijon mustard
Salt
Freshly ground black pepper
70 g baby or wild rocket leaves
1 large ciabatta
Special equipment: a grill or griddle (this is the one I use), kitchen mallet
Preparation
Take the steak out of the refrigerator at least 15 minutes before grilling in order to allow it to come to room temperature. Trim most of the fat off the steak and with a big, sharp knife cut it in half lengthwise. Place steaks over a large sheet of plastic wrap, sprinkle them with salt and pepper and add the rosemary leaves on top. Cover them with another large sheet of plastic wrap and, using a mallet, pound them until they become half in thickness. Be careful not to tear them apart or pound them too thin.
Remove the plastic wrap, place steaks on a plate and rub them with 1 Tbsp of olive oil.
Place ciabatta in a preheated oven (about 200 degrees Celsius) for 4-6 minutes until it becomes slightly crispy around the edges.
Rinse the rocket leaves under running water and strain them in a colander.
Oil your grill or griddle with 1 Tbsp of olive oil and heat over high heat. Once it gets very hot (in order to check, you can pour a few drops of water on the grill and if they sizzle it is ready) add the steaks and grill them for 2 minutes on one side and 1 minute on the other. Be careful not to overcook them otherwise they'll become rubbery and lose all their flavor and juices. The cooking time depends of course on your own personal taste.
Remove the steaks from the grill and put them on a plate. Drizzle 1 tsp of olive oil over them and 1 ½ tsp of freshly squeezed lemon juice. Let them rest for 2-3 minutes.
Cut the ciabatta in half lengthwise and spread the Dijon mustard on one piece of the bread. Add the rocket leaves and place the steaks on top. Pour the juices that have accumulated on the plate you rested the steaks on, on top of the steaks. These juices are extremely flavorful. Don't make the mistake of throwing them out!
Cut the ciabatta into three large pieces and enjoy your steak sandwiches!
*If you don't have a grill or griddle and want to cook the steaks in a skillet, you need to pour 1 Tbsp of olive oil into it and heat over high heat. Once the oil starts to shimmer, add the steaks and cook according to the above instructions.
It reminded me of the sandwiches I used to have as a kid, when my mom would buy from the bakery small bread loaves with sesame seeds on top or whole baguettes, slather them with soft butter and generously fill them with ham, Hungarian salami and Greek kefalograviera cheese.
It was one of those sandwiches that even if you were full after eating one, you desperately wanted another.
And then the other day, I made this beef steak sandwich with Dijon mustard and rocket leaves. And that same thing happened to me again. I couldn't eat just one. No matter how hard I tried to resist, and believe me I tried, I couldn't do anything but give in to its powers.
See, now I have to stop. I have to stop writing. Because every time I sit down to write something about this sandwich or choose the photographs for this post, I get so incredibly hungry that I need to get up, go straight into the kitchen and fix myself a little something to sustain me until I have my proper dinner. This post is ruining my eating schedule.
Anyway, where was I?
Yes. The powers of this sandwich. Listen, this is a pretty straightforward sandwich as all good sandwiches should be and the actual cooking part of the recipe is the grilling of the meat.
Ah, the meat. The cut of meat I chose was entrecôte, a very popular steak in The Netherlands as well as in Greece. It's a premium cut and utterly delicious and since I'm very particular when it comes to red meat—I don't like a lot of fat on it, I hate it when it's tough and sinewy, etc.—it is ideal for my taste.
I also believe that if you choose pour quality meat to put in such a beautifully simple sandwich then the whole thing is ruined. An inferior cut has nowhere to hide here. There are no rich sauces, no fried onions, no fatty cheese to disguise it. There are only rosemary leaves, lemon juice and virgin olive oil that dress the steak and add a great depth of flavor.
As far as bread goes, ciabatta is number one in my book as a choice for a good sandwich. Not too much crumb, wide enough for the filling to spread around nicely and once heated in the oven just until it becomes a little crunchy around the edges but still soft, there's just nothing like it.
Grilled meat juices trickled down my hand and all the way to my elbow as soon as I bit into the sandwich. Mustard dripped all over my chin, falling straight onto my t-shirt. No napkins, no plates.
I'm usually not this messy when I eat. This sandwich brings out the worst in me. Or perhaps, the best.
Entrecôte Steak Sandwich with Dijon Mustard and Rocket Leaves
Inspired by Jamie Oliver
Cutting a thick steak in half lengthwise and then pounding it with a mallet, reduces the grilling time and also makes a steak that's not one of the cheapest of its kind go a long way. You can also use sirloin steak instead of entrecôte, or even rump steak.
You can use a grill or griddle to cook the steak but you can also use a regular skillet (preferably heavy-bottomed)*. The directions for cooking the meat are the same as when you cook it on the grill.
In my previous post, I asked you about your favorite kind of mustard and both here and on the Greek page of my blog, I discovered through your comments some very interesting varieties. So many mustards for me to try. Thank you for all your suggestions! I hope my fridge can handle it.
I have to admit that my all time favorite is Dijon and that's why I'm using it here. Feel free to add your own favorite mustard but make sure it is a strong one; the steak needs it.
Yield: 3 large sandwiches
Ingredients
1 thick, large, boneless entrecôte steak (mine was 280 g with a 2 cm thickness) or sirloin steak or rump boneless beef steak
The leaves from 1 rosemary sprig
1 Tbsp plus 1 tsp virgin olive oil (plus 1 Tbsp for the oiling of the grill/skillet)
1 ½ tsp freshly squeezed lemon juice
2 Tbsp Dijon mustard
Salt
Freshly ground black pepper
70 g baby or wild rocket leaves
1 large ciabatta
Special equipment: a grill or griddle (this is the one I use), kitchen mallet
Preparation
Take the steak out of the refrigerator at least 15 minutes before grilling in order to allow it to come to room temperature. Trim most of the fat off the steak and with a big, sharp knife cut it in half lengthwise. Place steaks over a large sheet of plastic wrap, sprinkle them with salt and pepper and add the rosemary leaves on top. Cover them with another large sheet of plastic wrap and, using a mallet, pound them until they become half in thickness. Be careful not to tear them apart or pound them too thin.
Remove the plastic wrap, place steaks on a plate and rub them with 1 Tbsp of olive oil.
Place ciabatta in a preheated oven (about 200 degrees Celsius) for 4-6 minutes until it becomes slightly crispy around the edges.
Rinse the rocket leaves under running water and strain them in a colander.
Oil your grill or griddle with 1 Tbsp of olive oil and heat over high heat. Once it gets very hot (in order to check, you can pour a few drops of water on the grill and if they sizzle it is ready) add the steaks and grill them for 2 minutes on one side and 1 minute on the other. Be careful not to overcook them otherwise they'll become rubbery and lose all their flavor and juices. The cooking time depends of course on your own personal taste.
Remove the steaks from the grill and put them on a plate. Drizzle 1 tsp of olive oil over them and 1 ½ tsp of freshly squeezed lemon juice. Let them rest for 2-3 minutes.
Cut the ciabatta in half lengthwise and spread the Dijon mustard on one piece of the bread. Add the rocket leaves and place the steaks on top. Pour the juices that have accumulated on the plate you rested the steaks on, on top of the steaks. These juices are extremely flavorful. Don't make the mistake of throwing them out!
Cut the ciabatta into three large pieces and enjoy your steak sandwiches!
*If you don't have a grill or griddle and want to cook the steaks in a skillet, you need to pour 1 Tbsp of olive oil into it and heat over high heat. Once the oil starts to shimmer, add the steaks and cook according to the above instructions.
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