This past weekend I cycled to Fry’s Red Wheat Bakery, then rhapsodised on my purchases here.
Now, I love the cycle-for-a-new-ingredient foodie homage to life, because I don’t just come home with a new ingredient. I come home after spending a few hours thinking about how I want to use it.
If you’re cycling for some great bread, or a sausage, or a cheese, take some time to come up with something fantastic to exalt that thing with, and really celebrate the journey you took to get it.
Like I did last night with my steak sandwich I concocted for using some of Byron Fry’s tasty “Rustic” loaf.
Just look at this bad boy.
Including condiments, there are 6 ingredients. One of them is this incredibly INSANELY good made-in-BC mustard, Denzel’s Stout, Honey, & Thyme Mustard. If that doesn’t say “USE ME ON MEAT, RIGHT NOW,” then I don’t know what mustard does.
God forbid I don’t share this with you. This is where it’s not rocket science, it’s just quality ingredients and taking the time to cook 2 of them to perfection. It’s not hard, it’s just food of love. This is Slow Food my way.
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Made in BC from freshly-mixed awesome.
The Rustic Steak Sandwich
- 1 onion, caramelized
- 2 slices hearty bread (I used Fry’s Red Wheat Bakery)
- 2-4 pieces lettuce
- Mayo
- Mustard (I used Denzel’s, shown here
- One 4-6 ounce quality sirloin steak
Saute your onion in butter & oil until caramelized, up to 30 minutes. Bring the steak to room temperature, generously salted & peppered, and sear it off at high heat, and roast until it’s the temperature you like (rare for me, rested to a medium-rare). Let it rest for 10 minutes before you cut into it.
Lightly toast your bread if you’re into that. Because these artisan breads are so holey, the lettuce is used on each side, to keep the condiments from slathering your fingers. Spread your mayo on one side of the lettuce-topped bread, and mustard on the other. Lay down your caramelized onion. Top with your rested, sliced sirloin.
Enjoy.
