Mushroom Steak Sandwich

Prep Time: 5 Min

Cook Time: 20 Min

Serves: 2

Lockie has a love affair with steak sandwiches that dates back to his childhood in the hinterland of New South Wales, where he was surrounded by cattle on his parents' farm. While travelling around Australia, he can't resist stopping at a roadhouse or small town to try the local version, believing that some of the best sandwiches can be found this way. After many stops, I have learned what makes a great steak sandwich, and I created this one just for him.

Ingredients:

• A batch of mushroom sauce
• 1 clove of garlic, peeled
• 250g of grass-fed sirloin steak, brought to room temperature
• 1 tablespoon of olive oil
• Salt and pepper
• 4 slices of ciabatta or my focaccia 
• Jarlsberg cheese slices

Instructions:

1. Heat a skillet on a campfire grate to prepare the mushroom sauce.
2. Once the mushroom sauce is ready, add more coals to increase the heat to medium-high. Meanwhile, oil the steak and season it with salt and pepper.
3. Place the steak directly onto the grate and press down firmly to create a good seal and crust. Cook the steak to your liking. Keep a close eye on the coals to maintain the temperature; occasional drips of fat will help with the heat. Flip and seal the other side after 2 to 3 minutes. I usually do this twice and crisscross the steak as a way to track my cooking time.
4. When the steak is cooked, remove it from the heat and let it rest before slicing it into 2 cm strips.
5. Butter two pieces of chunky sourdough or focaccia and grill them over the grate for 2 to 3 minutes until they are lightly toasted. Rub the warm bread with the peeled garlic clove until it melts into the bread.
6. Layer the toasted bread with Jarlsberg cheese, the sliced steak, and a generous amount of mushroom sauce.
7. Enjoy your delicious steak sandwich!

Mushroom Sauce:

• 250grams Sliced brown and white mushrooms
• 3 tablespoons butter
• 2 cloves roughly chopped garlic
• 1 Shallot
• ½ cup bone broth
• 1/2 cup red wine
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce substitute with brown miso paste - Saltiness
• Cracked black pepper - to taste

Instructions:

• Melt butter in a skillet over medium-high heat.
• Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
• Deglaze with red wine and cook off the alcohol
• Stir in broth, cream, dijon, Worcestershire or miso paste, and pepper. Continue to stir periodically for 5-8 minutes until the liquid is reduced and thickened and creamy.
• Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired - enjoy!