Steak & Crisp Sandwich

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

Done in 1 hour

Serves 2

Dish by Spencer Lengsfield

Ingredients

for the crisps

2 largepotatoes, thinly sliced with a mandolin

1lvegetable oil, for frying

1 tbspblack pepper, coarse

1 tbspflaky sea salt

for the sauce

1shallot, finely chopped

2garlic cloves, minced

1/2 tbsppeppercorns, crushed

120mlbrandy

30gunsalted butter

120mldouble cream

1/4 tspsugar

big pinchsalt

for the sandwich

1 largerib eye steak

1crusty baguette

1 headred chicory

1/2red onion, thinly sliced

handful lambs lettuce

1lemon, juice

salt, to taste

2 tbspextra virgin olive oil

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.

Method

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

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.