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Galician steak sandwich with sherry caramelised onions and picos blue cheese

4 people
Easy

Prep time
10 mins

Cook time
35 mins

Total time
45 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g Galician beef fillet
Extra virgin olive oil
Salt and pepper
200g picos blue cheese, crumbled
Rocket leaves
2 coca bread 500g, cut in half and opened up
For the sherry caramelised onions:
2 large onions, peeled and finely sliced
2 tbsp olive oil
1 tbsp unsalted butter
100ml of Pedro Ximenez sherry
Salt

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Introduction

A Basco team favourite that we now share with you guys! Barbecued Galician beef fillet topped with sherry caramelised onions and melted picos blue cheese, sat on a bed of peppery rocket leaves and wrapped in crispy coca bread for the ultimate Spanish steak sandwich.

Method

Pre-heat your barbecue.
Start by making the sherry caramelised onions. Heat the olive oil in a pan and add the sliced onions and a sprinkle of salt. Cook on a gentle heat for 20 minutes or until very soft. Add the butter and cook for a further 5 minutes. Increase the heat, add the Pedro Ximenez sherry and reduce until the sherry has fully evaporated for about 5 minutes, set aside.
Cut the beef fillet into 1cm thick steaks, you should be able to get 2 steaks per portion.
Toast the bread flesh down for 30 seconds on the hot barbecue before drizzling with extra virgin olive oil and topping with rocket leaves on one side.
Season the fillet steaks with salt and pepper and cook on the hot barbecue for about 2 minutes on one side. Turn the steaks and top each piece with a spoon of the sherry caramelised onions and some crumbled picos blue cheese and cook covered for a further one minute so the cheese can melt. Place two pieces of beef fillet on top of each bread half with rocket leaves, close each steak sandwich before cutting in half and serving on plates with your choice of salads and potatoes.

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