The Succulent Steak Sanga
- Chef
- Apr 23, 2020
- 2 min read
Updated: Sep 13, 2022
My take on the ubiquitous steak sanga.
Crave a steak sandwich, but worry the steak will turn out chewy and the taste bland? Fear no more! With this special marinade, the sandwich will be packed with flavor and tender to the mouth.
A Satisfying, Succulent Steak Sandwich.
It’s worth it to marinade your steak for at least 2 hour. Cooking all the ingredients together is a must to get all the flavours combined. Use Chef’s Bestest BBQ sauce for the best umami kick. Click here for the recipe:
Recipe
Makes 1-2 Serves
Ingredients
1 or 2 Turkish Roll/Bun or Turkish Bread cut into a Roll/Bun size portion (any type of bread or bun/roll you like is fine)
150 Grams Steak
40 Grams Bacon
15g Spanish Onion or Brown Onion
15 Grams Capsicum (Bell Pepper)
15 Grams Mushrooms
30 Grams Baby Spinach
Butter or Margarine
1 Teaspoon Chefs Bestest BBQ Sauce
Marinade
1 Teaspoon Red Wine or Chinese Cooking Wine
1 Tablespoon Chefs BBQ Sauce
1 Teaspoon Bicarb Soda or Baking Powder
Directions
Before cooking, partially defrost your steak. This makes it easy to cut while not being too hard.
Slice your steak.
Add your wine, 1 tablespoon BBQ sauce and bicarb soda or baking powder.
Mix it with your hands to impart the marinade into the steak. Refrigerate for at least 2 hours.
Slice up you onion, mushrooms, capsicum (bell pepper) and bacon.
In a pan, heat up some butter.
Add your onion, mushrooms, peppers and bacon.
Sauté until the onions are translucent.
Add baby spinach. We add it last so that it keeps its green colour
Sauté until wilted.
Add your marinated steak. Toss to combine.
Slice your bread in halves and toast it.
Add 1 teaspoon of BBQ sauce and let it simmer, stirring occasionally.
Once the mixture has reduced to a slightly sticky consistency, it’s time to prepare your sanga.
Butter your bread.
Add cheese.
Your mixture should be nice and sticky. Remove from heat.
Add it to the bottom layer.
Put the top bun on top. It's Ready To Eat! Enjoy!
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