Gordon Ramsay Steak Sandwich

The steak marinade recipe is one I have used successfully for years and can be used on any cut of steak. I love it with 2 4 oz filet mignon steaks. I top them with the sauce recipe and serve alongside grilled asparagus

I am stating the obvious but, Gordon Ramsay’s steak sauce is spectacular.

I list Cabernet Sauvignon or Pinot Noir because I like to drink those. Use what you like. The Cab works really well, but so would a Merlot.

Ingredients

The steak marinade

• 2 garlic cloves

• 1 Tbsp fresh thyme - 3 or 5 sprigs

• 4 Tbsp balsamic vinegar

• 2 Tbsp olive oil

• salt & pepper

• 1 1/2 lbs flank steaks

Steak sauce recipe

• 1 Tbsp olive oil

• 1 shallot, finely chopped

• 1 clove garlic, minced

• 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir) or use beef stock

• 1 Tbsp Worcestershire sauce

• 1 Tbsp Dijon mustard

• 1 cup beef stock

• 1 Tbsp butter

• 1/2 tsp black pepper

Sandwich

• Small Baguettes or French loafs

• Tomato Relish (optional)

• Thinly sliced tomato (optional)

• Lettuce (optional)

Preparation

Marinade

1. Place all the ingredients into a Ziploc-style bag. Allow to marinate ideally overnight (up to 48 hours), and flip the bag halfway through.

2. Remove the marinating steak from the fridge 1 hour before cooking. Ideally, the beef should be at room temperature before cooking. This ensures a more uniform cook.

Sauce and Steak

1. In a saucepan pre-heated to med-high, soften the shallots and garlic in the oil. Stir constantly. Then add the rest of the ingredients in order, allowing the sauce to come back to a boil in between the addition of each ingredient. The butter is added last.

2. Allow the sauce to simmer while you cook the steak. You want it to reduce to a sauce-like consistency.

3. Preheat the grill or cast-iron pan to high. Add a teaspoon of olive oil if using pan then the flank steak. Cook for roughly 3 to 5 minutes per side depending on thickness for medium-rare.

4. Let the steak rest for 10 minutes before thinly slicing. Be sure to slice against the grain.

Sandwich

1. While the steak is resting and the sauce remains warm, get your bread ready.

2. I use store-bought baguettes cut in half and lightly coated in olive oil.

3. Toast the bread using the grill or stovetop pan.

4. If using sliced tomato and lettuce place some lettuce and tomato slices on the bottom bread, then add a layer or two of the thinly sliced steak topped with the steak sauce.

5. If using tomato relish, place the thinly sliced steak topped with the sauce on the bottom bread, then add relish to the top.

6. The sandwich is also great with just the steak and sauce on the bread.

Keyword: Sandwich Main