The Succulent Steak Sanga

My take on the ubiquitous steak sanga (sandwich).

Crave a steak sandwich, but worry the steak will turn out chewy and the taste bland? Fear no more! With this special marinade, the sandwich will be packed with flavour and tender to the mouth.

A satisfying, succulent steak sandwich.

It’s worth it to marinade your steak for at least 2 hours. Cooking all the ingredients together is a must to get all the flavours combined. Use Chef’s Bestest BBQ sauce for the best umami kick.

RECIPE

Make 1-2 Sandwiches

Preparation & Cooking Time: Roughly 2 Hours & 15 Minutes

1 or 2 Turkish Roll/Bun or Turkish Bread cut into a Roll/Bun size portion (any type of bread or bun/roll you like is fine)

150 Grams Steak, Thinly Sliced

40 Grams Bacon, Roughly Chopped

15g Spanish Onion or Brown Onion, Roughly Sliced

15 Grams Capsicum (Bell Pepper), Roughly Sliced

15 Grams Mushrooms, Roughly Chopped

30 Grams Baby Spinach

100 Grams Butter or Margarine, For Cooking and Spreading on the Bread

1 Teaspoon Chefs Bestest BBQ Sauce. RECIPE HERE:

Steak Marinade

1 Teaspoon Red Wine or Chinese Cooking Wine

1 Tablespoon Chefs BBQ Sauce

1 Teaspoon Bicarb Soda or Baking Powder

INGREDIENTS

DIRECTIONS

Before cooking, partially defrost your steak. This makes it easy to cut while not being too hard. Slice your steak. Add your wine, 1 teaspoon BBQ sauce and baking soda or baking powder. Mix it with your hands to impart the marinade into the steak. Refrigerate for at least 2 hours.

Slice up the onion, mushrooms, peppers and bacon. Set Aside.

In a pan, heat up some butter on medium heat. Add the onion, mushrooms, peppers and bacon. Sauté until the onions are translucent.

Add baby spinach. Sauté until wilted. Add the marinated steak. Toss to combine.

Slice your bread in halves and toast the bottom and top.

Add 1 teaspoon of BBQ sauce and let it simmer, stirring occasionally. Once the mixture has reduced to a slightly sticky consistency, it’s time to prepare your sanga (sandwich).

Butter your bread. Add cheese on the top slice.

Your mixture should be nice and sticky. Remove from heat. Add it to the bottom layer. Put the top bun on top. It's Ready To Eat! Enjoy!