Recipe: Steak Sandwich with Blackstone Porter Onion Jam

Recipe: Steak Sandwich with Blackstone Porter Onion Jam

Steak Sandwich

We guarantee you and your guests will enjoy this Steak Sandwich with Driftwood Blackstone Porter Onion Jam. This classic steak and porter pairing is familiar and a tried-and-true combination. Steak Sandwich with Blackstone Porter Onion Jam

Steak Sandwich with Blackstone Porter Onion Jam

Serves: 2 sandwiches

Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes


For the Onion Jam:

  • 1 tablespoon olive oil
  • 1 large red onion, sliced into 1/2cm thick semicircles
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • ¾ cup Driftwood Blackstone Porter

For the Steak:

  • 1 Striploin steak
  • 1 tablespoon olive oil
  • 2 tablespoons fresh ground pepper
  • 1 teaspoon salt
  • 2 long sandwich buns (panini buns or ciabatta buns)

For the Arugula Salad:

  • 2 cups fresh arugula
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

For the Horseradish Mayo:

  • 3 tablespoons mayonnaise
  • 3 tablespoons horseradish
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  1. Begin by preparing the onion jam. Heat a large frying pan over medium heat. Once hot, add the olive oil, followed by the sliced red onions. Cook for 10 minutes, stirring often, until the onions have softened.
  2. After 10 minutes, add the salt, pepper, balsamic vinegar, brown sugar, and the beer to the pan. Stir to combine and simmer for 30 more minutes, stirring occasionally. By the end of the cooking process, the beer should be evaporated, and the onions should be soft. Set aside to cool.
  3. Remove the steak from the fridge and let sit at room temperature for 30 minutes.
  4. Preheat your grill to 400 degrees F.
  5. Place the steak on a plate and sprinkle both sides with the salt and pepper. Add the olive oil and rub it into the steak so that it is evenly coated.
  6. Grill the meat for 5 minutes per side for a medium rare steak, or 7 minutes per side for a medium steak. Once cooked, cover with foil and set aside to rest.
  7. Before turning off the grill, toast the sandwich buns for 2 minutes per side until lightly golden brown. Remove from the grill and set aside.
  8. While the steak is resting, toss the arugula leaves in the olive oil and lemon juice.
  9. While the steak is resting, mix the mayonnaise and horseradish in a bowl until combined.
  10. Next assemble the sandwich. Spread the horseradish mayo onto the bottom of each sandwich bun. Slice the steak into 1-cm thick slices and add them on top of the horseradish mayo. Top the sliced steak with the arugula salad and the onion jam.
  11. Serve immediately with a cold glass of Driftwood Blackstone Porter.

Recipe Notes:

  • You can make the onion jam a day in advance and keep in chilled in the refrigerator. The onion jam will last a week in the fridge.
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Written by

Melissa Leung

Guest Writer