Bonfire Baguettes

A perfect warming steak baguette for that post-bonfire night hunger. Again, this was stolen from a Waitrose recipe card, and this time, I stuck to it, except I used white wine vinegar instead of rice vinegar, oh, and shallot instead of red onion. (So, no, I guess I didn’t stick to it after all!)

Ingredients:

4 tbsp The Spice Tailor Peanut & Tamarind Chutni
1 tbsp honey
Beef Sandwich Steaks / Thin Cut Steaks
1 cucumber, very thinly sliced with a vegetable peeler
1 small red onion, very thinly sliced
1 tbsp rice vinegar
Pinch of sugar
1 tbsp olive oil
1 large baguette
2 tbsp Mayonnaise

Method:

Mix together the chutni and honey. Spread over the steaks and leave to marinate in the fridge for 15 minutes. I left mine for a few hours, then made sure they were up to room temperature before pan frying.

Combine the cucumber with the red onion, rice vinegar, sugar and a pinch of salt. Leave for flavours to infuse.

Heat the oil over a medium-high heat and fry the steaks for a couple of minutes ensuring they’re still pink in the middle. Slice into strips.

Spread a little mayonnaise in each baguette, add the steak and top with the cucumber salad.

I was a little hesitant about the wateryness of the salad, but after I’d left it for a while, it seemed to evaporate. The cleanliness and sharpness of the salad really cut through the heat and sweetness of the steaks to make an interesting and delicious alternative to the regular steak and onion sandwich. And I’ll definitely be using the chutni again – it would make a good chicken satay dressing with a little oil.