SEARED STEAK SANDWICH
A DELISH steak sandwich with a sticky mustard glaze, a crispy mustard-candied bacon, and a good dollop to Johnny’s Classic Mustard.
INGREDIENTS
(Serves 2)
For the steak
1 x 300g thick-cut ribeye or sirloin steak
Salt & pepper
1 tbsp neutral oil (for searing)
2 tbsp Johnny’s Classic Mustard, for glazing
For the mustard-candied bacon:
4 slices thick-cut bacon
2 tbsp Johnny’s Classic Mustard
1 tbsp brown sugar
Cracked black pepper
For the making of the sandwich:
2 crusty sourdough rolls or brioche buns, halved
A handful of rocket
Pickled red onions
Butter for toasting
RECIPE STEP-BY-STEP
1. Make the mustard-candied bacon
Preheat oven to 200°C.
Lay bacon on a foil-lined tray.
Mix Johnny’s Classic Mustard, brown sugar, and black pepper.
Brush both sides of the bacon generously and roast for 18–22 minutes until crispy and caramelised. Set aside to cool slightly (it’ll firm up).
2. Sear & glaze the steak
Bring steak to room temp and season with salt & pepper.
Sear in a hot cast-iron pan with oil 2–3 mins per side.
In the final minute, brush a thick layer of Johnny’s Classic Mustard directly onto the steak, then flip once more to slightly caramelise.
Rest steak 5–10 mins, then slice thinly against the grain.
3. Toast & Build
Butter and toast rolls, cut side down, until golden.
Lay a base of rocket.
Pile on glazed steak slices.
Break mustard-candied bacon and scatter over the top.
Add pickled onions for tang.
Optional: Add a final swipe of mustard on the top bun.
