Steak and bacon jam sandwiches
Marcus Wareing takes the steak sandwich to a whole new level. This decadent sirloin steak ciabatta also contains sticky bacon and bourbon jam. You won't use all of it in one sandwich, but it will keep in the fridge for a week.
Ingredients
- 2 thick sirloin steaks 4cm/1½in thick
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp crushed peppercorns
- 1 large ciabatta loaf
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 200g/7oz garden salad leaves (watercress or rocket work well)
For the bacon jam
- 200g/7oz pancetta
- 200g/7oz bacon lardons
- 2 white onions, chopped
- 6 garlic cloves, finely chopped
- 2 red chillies, chopped
- 2 tbsp bourbon whiskey
- 2 tbsp maple syrup
- 200g/7oz soft dark brown sugar
- freshly ground black pepper
Method
To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
Pour into a sterilised jar and set aside for later (see the recipe tip for how to sterilise jars). Remove the steaks from the fridge and allow them to reach room temperature.
Light the barbecue and wait until the flames die down and the embers are glowing. Brush away any residual ash.
Score the fat on the steaks to prevent them from curling while cooking and rub all over with olive oil. In a small bowl, combine the salt, chilli flakes, paprika and peppercorns and rub onto the steaks. Place the onto the grill for 3 minutes on each side. Then transfer to a board and allow to rest for 3 minutes.
Slice the ciabatta in half and toast the cut side on the grill for 2 minutes.
Once toasted, spread the ciabatta with the mustard, bacon jam and pile of garden salad leaves.
Thinly slice the steak and place on top of the salad leaves, dollop with mayonnaise and serve warm.
Recipe Tips
To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.