Newcastle butcher George Payne, whose award-winning shop at Brunton Park, Gosforth, is one of the best known in the region, brings us another favourite recipe in partnership with the national Butchers Q Guild.
George Payne Butchers, Princes Road, Brunton Park, Gosforth, Newcastle NE3 5TT, tel 0191 236 2992, www.georgepaynebutchers.co.uk
BBQ steak sandwich with pickled vegetables
Author: George Payne
Serves: 4
Ingredients
- 450g sirloin steak
- 1 tbsp rapeseed or olive oil
- For the rub
- 3 tbsp light brown sugar
- 1 tbsp sea salt
- 2 tbsp ground paprika
- 1 tbsp cayenne pepper or Cajun seasoning
- For the pickled vegetables
- ¼ white cabbage, finely shredded
- 7 radishes, thinly sliced
- ½ small cucumber, deseeded and cut into matchsticks
- 1 tsp sea salt
- 2 tbsp rice vinegar or white wine vinegar
- ½ tsp caster sugar
- 1 tbsp freshly chopped mint
- salad leaves, to garnish
Method
- Prepare the rub by mixing all the ingredients together in a small bowl, then set aside until you’re ready to use it.
- For the pickled veg, put all the vegetables into a large bowl, add the salt, mix gently, cover and set aside for 20 mins, tossing occasionally.
- After 20 mins, transfer the vegetables to a large sieve and rinse under cold running water.
- Allow the liquid to drain into a large bowl for 10 mins and reserve 2 tbsp of this collected liquid.
- Now transfer the veg to a large bowl and add the vinegar and sugar.
- Toss gently and set aside for 30 mins for the flavours to develop.
- Add the reserved liquid and mint, season and stir.
- Heat a non-stick griddle pan, brush the steaks with oil on both sides, coat with the rub and cook for your preferred cooking time.
- Alternatively, cook on a prepared barbecue or under a preheated moderate grill.
- Serve in ciabatta rolls with salad leaves and topped with the pickled vegetables.
