Ingredients

Method

• 1 T butter  
• 1 large onion, thinly sliced  
• 1 t smoked paprika
• 1 T Worcestershire sauce 
• sea salt and freshly ground black pepper, to taste  
• 2 rib-eye or rump steaks (about 200 g each)  
• 2 T BBQ sauce, plus extra for drizzling 
For the truffle-horseradish spread: 
• 2 T prepared horseradish 
• 2 T cream cheese 
• 2 T crème fraîche (or sour cream) 
• 1 t Dijon mustard 
• 1–2 t Woolworths truffle oil or truffle paste  
• freshly ground black pepper, to taste  
For serving: 
• 4 slices sourdough 
• 2-4 slices mature Cheddar
• A handful rocket
• gherkins or sliced dill pickles 
• salted crisps

Method

Ingredients

1. Heat the butter in a pan over medium heat. Add the onion and cook until soft and golden, about 10–12 minutes.

2 Stir in the paprika, Worcestershire sauce and a pinch of salt. Cook for 2–3 minutes until jammy and fragrant. Remove from the pan and set aside.

2. Pat the steaks dry using kitchen paper and season generously. Using the same pan (add a little oil if necessary), sear the steaks over a high heat for 2–3 minutes per side for medium-rare, or longer if preferred. Remove steaks from the pan, rest for 5 minutes, brush with the BBQ sauce, then slice thinly against the grain.

3. To make the truffle-horseradish spread, mix all the ingredients until smooth. Season to taste with black pepper.

4. To assemble, lightly toast the bread and spread a generous layer of truffle-horseradish spread onto 2 slices. Add the sliced Cheddar and layer the warm, glazed steak on top. Pile on the smoky onions, rocket, pickles and a drizzle of BBQ sauce. Add the crisps and top with the remaining bread. Alternatively, serve the crisps on the side.

Cook’s note: If you want cheese to be extra melty, pop the assembled bottom half of the sandwich (with steak and Cheddar) under the grill for a minute before adding the remaining toppings.

Find more sandwich recipes here

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim