Bill Granger recipe: Smoked-steak BLT
Sunday 30 March 2014
The trick with smoked steak is that once it's smoked, it still needs a couple of minutes in the pan to brown the outside. It would be a shame if you let this put you off, though, because it's a real winner.
3 tbsp sea salt
2 tsp smoked paprika
75g soft brown sugar, plus 2 tbsp
350g sirloin steak
75g white rice
1 tbsp chopped thyme
½ tsp dried oregano
1 tbsp olive oil
8 slices brioche loaf, toasted or griddled
8 grilled streaky bacon rashers
2 beef tomatoes, sliced
1 soft round lettuce
Combine the salt, paprika and the 2 tbsp of sugar and use to cure the steak for 30 minutes. Rinse the steak and pat dry. Line a large wok with tin foil. Add the raw rice, the 75g of sugar, chopped thyme and oregano. Mix well. Place a round wire rack (or steaming rack) inside the wok and sit the steak on top.
Cover with a tight-fitting lid. Cook over a medium heat for 3 minutes until you start to see smoke. Reduce the heat and cook for another 3 minutes. Heat the oil in a frying pan over a high heat. Fry the smoked steak for 1 minute on each side to brown it. Rest the steak for 2 minutes then slice thinly.
Take the sliced steak, brioche toasts, grilled bacon, tomato, mayonnaise and lettuce to the table and let people assemble their own sandwiches.
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