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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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26 Mar steak sandwich

Sometimes a substantial sandwich for supper is all that’s need to cure what ails you. This week, we’re using our trusty caramelized onion recipe to give our steak sandwich a bit of sweetness.

steak sandwich (serves 4)

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Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

1 tablespoon of olive oil

2 onions

2 tablespoon balsamic vinegar

2 tablespoons sugar

1 piece of steak

1 baguette, sliced into 4 pieces

Rocket

4 tablespoons of mayo

50g Blue Cheese (optional)

 

Method

 

  1. Heat the olive oil in a large frying pan over a medium heat. Peel your onions and slice them into half-moon shapes. Add them to the frying pan and fry for 3 minutes. Add the balsamic vinegar and sugar, and continue to fry gently for another 15 to 20 minutes, stirring often, until the onions are dark in colour and sweet to taste.

 

  1. Heat a smaller frying pan over a high heat and cook your steak to your liking. We season our steak with salt and pepper before cooking on one side over a very high heat for 8 minutes, flipping over and resting in the pan off the heat for 5 minutes before slicing.

 

  1. Assemble your sandwich by layering bread with mayo, rocket, slices of steak, a spoonful of caramelized onions and a crumbling of blue cheese, if using.

This recipe was first published in The Irish Independent on March 19th

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