Pub-style steak sarnie with beer onions
Serves: 2
Prep time: 35 minsTotal time: 
Recipe photograph by Maja Smend
Pub-style steak sarnie with beer onions
A bumper steak sandwich, laced with punchy mustard mayo, with sticky and crispy beer onions for ultimate indulgence
Serves: 2
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
957Kcal
Fat
42gr
Saturates
15gr
Carbs
98gr
Sugars
18gr
Fibre
7gr
Protein
38gr
Salt
3.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 225g ribeye steak (or sirloin or rump), trimmed of fat
- 1-1 1⁄2 tbsp made English mustard, to taste
- 75g light mayonnaise
- 1 tsp olive oil
- about 250g stonebaked white baguette, halved horizontally
- 20g watercress
- chips, to serve
For the sticky beer and crispy onions
- 2 large onions, thinly sliced
- 150ml chilled beer (such as a pale ale)
- 1 tbsp olive oil
- 10g butter
- 1 tbsp honey
- vegetable oil, to fry
- 30g cornflour
- 2 tsp English mustard powder
- 1⁄2 tsp fine sea salt
Step by step
Get ahead
Store the crispy onions in an airtight container at room temperature, and the beer onions in the fridge.
- Sprinkle the steak with salt and set on a plate at room temperature.
- On to the onions: put half in a bowl with the beer and soak for 10 minutes. Meanwhile, heat the oil and butter in a pan, add the rest of the onions and cook for 10 minutes until golden and softened, stirring occasionally.
- Drain the beer from the soaking onions into the pan with the fried onions and add the honey to the pan as well. Simmer for 15-20 minutes until reduced and sticky.
- Pour 2cm-depth of oil into a frying pan and heat until shimmering. Combine the cornflour, mustard powder, salt and some pepper in a bowl. Pat the drained onions dry on kitchen paper then toss a handful in the cornflour mix to coat. Drop a couple of strands into the oil; if it’s hot enough, they will sizzle. Shake the excess cornflour from the onions, add to the hot oil and fry for 2-3 minutes until crisp and golden. Drain on a tray lined with kitchen paper. Repeat with the rest of the onions, in batches.
- Stir the made mustard into the mayonnaise, to taste. Get a solid frying pan really hot. Rub 1 teaspoon of oil over the steak, add to the hot pan and sear for about 4 minutes, turning a few times, for medium-rare. Rest for 2 minutes.
- Spread the cut sides of the baguette with mustard mayo. Spoon the sticky beer onions onto the bottom half. Slice the steak thinly and place on top, then add the watercress and crispy onions. Add the baguette topper and cut in half. Serve with chips, and the extra mustard mayo for dipping.
