Pure and Simple Recipe of the Day: Grilled Striploin Steak Sandwich

Served in a traditional blaa bread with sundried tomato Béarnaise sauce.

Ingredients

• 4 6oz striploin steaks
• 4 Blaa bread baps

For the sauce:

• 4 tbsp. white wine vinegar
• 2 tbsp. water
• Salt
• 2 shallots, finely chopped
• 6 black peppercorns
• 2 tbsp. chopped fresh tarragon leaves and stalks
• 200g clarified butter
• 4 large egg yolks
• 1 lemon, juiced

Instructions:

Sauce:

• Place the white wine vinegar, water, shallots, peppercorns and the tarragon stalks into a small saucepan over a medium heat (keep the leaves for the finished sauce) simmer until you have a tablespoon of liquid remaining.
• Strain the liquid into a bowl and set aside.
• Melt the butter until fully clarified.
• Place the egg yolks, tarragon and vinegar reduction into a bowl and place over a saucepan of simmering water.
• Whisk the mixture until thickened and doubled in quantity.
• Remove from the heat and then slowly whisk in the clarified butter until you reach a lovely thick consistency.
• Finely chop the tarragon.
• Drain and roughly chop the sundried tomatoes.
• Add both into the sauce and stir.

Steak:

• Season the steak with salt and cracked black pepper
• Grill to your liking, cut in 5 to 6 slivers and serve on a toasted blaa, topped with baby leaves, and not forgetting your delicious béarnaise…….then dig in!!

Recipe sent in to us by Clement Pavie who is the Head Chef for Musgrave MarketPlace.

While you're here, check out the latest episode of SportsJOE live, where we had Kenny Egan, Eric Donovan, Stephen Ferris and Gavin Cummiskey!