Related CoursesThe Lazy Sourdough Bakery
I have never been big on steak sandwiches, but I have to say this idea was pretty genius and it has worked so well every time I am kind of amazed. I do have (occasional) fails, especially when I come up with an idea that seems a bit different like this one.
The first time I did it, of course it was perfect and I hadn't written down a single thing. OOPS. So I did it again. Perfect. Again. It was a miracle. You may have seen my little Instagram reel on that instance.
So here it is in all its glory. The sourdough steak sandwich that cooks the steak INSIDE the bread, as it cooks. It seems to make the meat extremely tender and I can only think this is because it is encased, much like a salt crust and something magical happens.
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- 100 Grams Levain bubbly and ready to go Recipe
- 250 Grams filtered water
- 2 Teaspoons Fine grind salt
- 500 Grams Bakers or Strong Flour BUY
- cornmeal or polenta for baking
- Pink Salt Flakes and cracked black pepper for baking BUY
- 2 Garlic Cloves
- Generous Handfuls baby spinach leaves or rocket
- Plenty French Mustard or any mustard of choice
- 2 x 250 Grams thick scotch fillet steaks
- 1-2 large mushrooms, sliced
- 2 Slices mozzarella cheese
- Parmesan freshly grated as needed
- seasoning as needed
For this recipe I make a levain in the morning and let it activate all day. No need to fuss. Just make and get on with your life.
I then make the dough in the evening using the active levain.
Place all dough ingredients into the Thermomix bowl and knead 3 min/Interval/dough setting.
Tip out dough into a large oiled bowl, cover and leave overnight or 12 hours. You will have a taut firm dough but it will clearly have risen.
When you are ready to bake, you need to do the pull and fold technique as described on video and then divide the dough into two equal pieces. Cover with a floured tea towel and allow to proof while you prepare the rest of the recipe.
Preheat either a pizza stone or cast iron flat dish in an oven set as high as you can get it. I have the option of 275°C. Anything over 250°C is good. The hotter your oven during pre-heating the better.
Place the garlic into the Thermomix bowl and chop 3 sec/speed 8. Add the spinach and chop 3 sec/speed 5.
Prepare the steak by drying it with a paper towel and seasoning with salt and pepper.
Roll the first piece of dough into a large rectangle, not thinner than 2cm thick, especially at the 'bottom' of the loaf, where the meat will sit. You can make the edges slightly thinner as the they will be doubled and create a thicker top when cooked anyway.
Spread the entire piece of dough with mustard. (If you prefer you could use tomato sauce.)
Place the chopped garlic and spinach mixture into the centre of the dough. Place the steak on top. Top with sliced cheese, sliced mushroom and grated parmesan. All of this should make a tidy parcel, so don't go crazy. You also don't want to tear any of the dough and have a leakage.
Fold the dough over to create a parcel. Seal all the joins very well. Sprinkle with cornmeal, salt flakes and pepper.
Transfer to the oven using a pizza peel or similar and bake on the preheated stone or cast iron for 25 minutes for medium rare, longer for well done. I wouldn't recommend a rare steak sandwich as it would be a bit difficult to eat.
Let it cool for at least 10 minutes (you are resting the meat) before slicing and devouring.
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