Steak & Crisp Sandwich

Steak frites but portable – this is the ultimate indulgent sandwich.

Done in 1 hour

Serves 2

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This sandwich is a delicious combination of rib eye steak, creamy peppercorn sauce, homemade salt and pepper crisps, and a crunchy chicory and red onion salad on a toasted baguette.


Start by thinly slicing the washed potatoes with a mandolin. Soak in a bowl of cold water until they start to curl up. This is also a good time to take the steak out of the fridge so it comes up to room temperature.

Drain the water, then pat dry the potatoes. Let them air dry for a few minutes so there's no remaining moisture.

Heat the vegetable oil to 180 C. Fry the crisps in batches until they're a light golden brown. Drain on a wire rack, then season with flaky salt and crushed black pepper.

Season the steak liberally with salt. Heat a cast iron skillet with a small splash of vegetable oil.

Once the skillet is smoking hot, carefully add the steak. Cook to your personal preference - I like to flip mine after a few minutes and there's a good brown crust. The internal temperature for medium rare is 53 C.

Allow the steak to rest on a cutting board. To the steak pan, add shallot and garlic along with unsalted butter. Cook over medium heat until softened.

Add the brandy. Once that's cooked off, add the cream, salt, and crushed peppercorns. Finish with a tiny pinch of sugar. Set aside

Combine the chicory, lambs lettuce, red onion, lemon, olive oil, and salt.

Thinly slice the steak against the grain, and season with flaky salt.

Toast the baguette. Add a good layer of sauce to the bottom, then top with salad. Add slices of steak, then more sauce. Finish with the crisps, then the top piece of baguette. Slice in half, then enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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