When I worked at a café in Australia, the chef there made the most amazing steak sandwich. Every time we had staff meals, I would always say, “Can you please make me a steak sandwich?” Looking back, it was such a luxurious staff meal! Even now, I can’t forget how delicious it was. In this recipe, I’ve tried to recreate that flavor.
Ingredients
| Slices of bread (focaccia or your choice) | 2 slices |
| Beef steak | 1 |
| Slices of melting cheese | 3 slices |
| Canned (or jarred) beetroot | 4 slices |
| Rings of pineapple | 1～2 rings |
| Egg | 1 |
| Lettuce leaf | 1 |
| Slices of tomato | 2 slices |
| Sriracha sauce | 1 tsp |
| Mayonnaise | 2 tbsp |
How to Make
1⃣ Prep the ingredients
Slice the tomato, wash and pat dry the lettuce, pineapple, and beetroot with paper towels.
Bring the steak to room temperature.
2⃣ Make the sauce
Mix Sriracha sauce and mayonnaise together.
3⃣ Toast & fry
Toast the bread. In a frying pan, cook a sunny-side-up egg. On the side of the same pan, grill the pineapple for about 1 minute until lightly caramelized.
4⃣ Cook the steak
Tenderize the steak by scoring or pounding it lightly. Season with salt and pepper right before cooking. For a 1 cm thick steak, cook on medium heat for 1 minute per side, then wrap in foil and let it rest for 3 minutes.
If you don’t have a kitchen torch, place the cheese slices directly on the steak in the pan and let them melt.
5⃣ Assemble the sandwich
Spread the sauce on the bread and layer in the following order:
Bread → Sauce → Fried egg → Pineapple → Beetroot → Melted cheese → Steak → Tomato → Lettuce → Sauce → Bread
(Use a skewer or toothpick to hold it together if needed.)
Beetroot is a root vegetable that looks similar to a turnip, with a vibrant red-purple color and a naturally sweet flavor. Canned beetroot is usually stored with water and sugar, making it soft and ready to use in salads or sandwiches. It’s also famous as the main ingredient in borscht, the traditional Eastern European soup. In Australia, beetroot was often found in sandwiches, burgers, and salads.
The canned beetroot I used in this recipe was something I picked up during a trip to Australia, but I’ve also bought jarred beetroot at Kaldi in Japan—so it’s definitely available here too!
Sriracha (/siːˈrɑːtʃə/ see-RAH-chə or /sɪˈrɑːtʃə/ si-RAH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː] ⓘ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.[1] It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though it may have been based on older Cantonese recipes.
Wikipedia
These days, you can find Sriracha in most supermarkets in Japan too. It’s slightly spicy, tangy, and goes well with almost anything. Personally, I love putting it on meat, dumplings, fried chicken, seafood, fries, veggies, omelets, yakisoba, fried rice—you name it!
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