BY LENNARD YEONG @Lennardy Chinese Chilli Oil Steak Sandwich
- Prep time 20Min
- Cook time 45Min
- Technique Sear
- Meat Beef
- Cut Rib Eye
- Serves 2
This perfectly marbled Ribeye Steak matches restaurant-quality Aussie beef which has been used in a gourmet Steak Sandwich — made better with sweet caramelised onions and spicy homemade chilli oil.
Ingredients
Sandwich
- 1 ribeye steak
- 1 tomato, sliced
- 2 slices of sourdough bread
- Mayonnaise, as needed
- A handful of baby spinach, as needed
Caramelised Onions
- 250 gm onions, sliced
- 40 gm butter
Chilli Oil
- 400 gm grapeseed oil
- 1 tsp cloves
- 5 piece star anise
- 4 bay leaves
- 1 cinnamon stick
- 2 tbsp Szechuan peppercorns
- 85 gm chilli flakes, fine
- 4 cloves garlic, whole
Method
To make the caramelised onions
1. Melt the butter in a non-stick skillet, add in the onions and cook over low-medium heat, to speed things up, you can cover the skillet with a lid.
2. Stir every 5 minutes, it should take approximately 30 minutes for the onions to caramelise.
To make the chilli oil
1. Place all the ingredients except the chilli flakes into a pot, turn the heat up to medium and allow all the flavours to infuse into the oil. It should sizzle gently but not aggressively so. Turn the heat down if the sizzling gets too intense, you do not want to burn the aromatics, but instead, allow the flavours to infuse into the oil.
2. After about 1 hour, strain the infused oil and pour it over the chilli flakes.
3. Heat up the chilli flakes and infused oil until it starts to sizzle aggressively, the oil should be approximately 130C.
4. Immediately turn the heat off and allow it to cool. The chilli oil is now ready to be used.
To make the Ribeye steak
1. Season the ribeye steak on both sides with salt and pepper.
2. Sear the steak in a very hot cast-iron skillet and turn the steak every 15-20 seconds, for about 4-5 minutes until the steak has reached your desired doneness (Medium is recommended, Steak should have an internal temperature of 60C if using a probe thermometer).
3. Remove the steak from the pan and allow it to rest for at least 5 minutes.
4. Slice into thin strips and toss it with the chilli oil.
To assemble
1. Butter the sourdough and grill it till crispy.
2. Spread mayonnaise on one side, and caramelised onions on the other.
3. Pile up the seasoned ribeye steak strips on one side, and the baby spinach and tomatoes on the other.
4. Assemble the sandwich, slice it, and enjoy!
