Chargrilled Beef and Caramelised Onion Flatbread

Chargrilled Beef and Caramelised Onion Flatbread

With a bigger, beefier flavour than fillet or rib-eye steaks, all good menus need a juicy sirloin steak dish. This new take on a classic steak sandwich will satisfy your consumers with its mouth-watering and intense flavours. Marinated in our beef liquid concentrate, you can cook the steak to the desired length to get the tenderness just right, before serving with caramelised onions and soft mushrooms, cucumber ribbons and finishing with peppery rocket and colourful baby leaf.
  • 2:08 TIME
  • 10 portions

WATCH THESE VIDEOS TO FIND OUT MORE

View our range of short videos to see the dish being created and how you can use our CHEF® Liquid Concentrates in the same way as a bouillon or seasoning. They’ll help you add more flavour at any stage from pre-cooking to plating.

Chargrilled Beef and Caramelised Onion Flatbread

Chargrilled Beef and Caramelised Onion Flatbread Recipe

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CHEF® Liquid Concentrates Range for Professional Kitchens

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INGREDIENTS

30ml CHEF® Beef Liquid Concentrate

10 x 150g sirloin steaks

400g onions

300g button mushrooms

80g butter

10 wholemeal flatbreads

50ml olive oil

80g rocket

80g baby leaf

200g cucumber ribbons

20ml mustard

120ml mayonnaise

METHOD

Prep Time: 2 hours. Cooking Time: 8 minutes (depending on how the steak is to be cooked)

  1. Marinade the steak in the CHEF Beef Liquid Concentrate, place in a vac pac bag and seal. Leave in the fridge for two hours.
  2. Slice the mushrooms and onions. Heat the butter in the frying pan and add some olive oil. Caramelise the onions then add the mushrooms and cook through. Leave to one side until required.
  3. Combine the mustard and mayo together and leave to one side until required.
  4. Heat the griddle pan until smoking, remove the steak from the vac pac bag and carefully place onto the heated griddle pan, and cook for the desired length of time remove and rest, warm the flat bread, dress the leaf with the remainder of the olive oil.
  5. Spread the mustard mayo onto the warmed flat bread, slice the rested steak and fill the flatbreads. Add the onions and mushrooms, cucumber ribbons and finish with the rocket and baby leaf.
  6. Serve on a warm plate.

CHEF'S TIP

Any meat can be used, even leftover from a roast. Try adding some hot smoked salmon and avocado instead for a real tasty treat.

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