Savory Venison Steak Sandwich with Sweet Caramelized Onions
Experience the delightful fusion of flavors in this savory venison steak sandwich, generously topped with sweet caramelized onions. This dish is inspired by the culinary traditions of Highland Game and offers a rich, gourmet lunch option. The marinated venison steak is grilled to perfection, creating a tender and juicy filling, complemented by a luscious mustard mayonnaise. For an extra touch of freshness, crisp salad leaves are added, all nestled between toasted ciabatta halves. Perfect for lunch or a satisfying snack, this sandwich can also be made with tender beef for those who prefer a more familiar taste. Note that the marinating time is not included in the preparation time, so plan accordingly for the full flavor experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
venison steak
400 g (trimmed of fat and sinew)
teriyaki marinade
2 tablespoons (for marinating)
sesame oil
1 teaspoon (for marinating)
mayonnaise
4 tablespoons (for spreading)
coarse grain mustard
1 tablespoon (to mix with mayonnaise)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
unsalted butter
50 g (for caramelizing onions)
caster sugar
2 teaspoons (to sugar the onions)
balsamic vinegar
1 tablespoon (to add sweetness to the onions)
ciabatta loaves
2 (split in half)
salad leaves
75 g (for layering in sandwich)
Instructions
1
Trim any fat or sinew from the venison steak and place it in a resealable plastic bag. Add the teriyaki marinade and sesame oil, sealing the bag and turning it to ensure the steak is well coated. Refrigerate for at least two hours, turning occasionally to maximize flavor absorption.
2
In a small bowl, combine the mayonnaise with coarse grain mustard. Season with salt and freshly ground black pepper to taste. Set aside.
3
To prepare the caramelized onions, melt the unsalted butter in a frying pan over medium heat. Add the sliced onions and stir to coat them in the butter. Pour in two tablespoons of water, cover the pan, and let the onions cook gently for about ten minutes.
4
After ten minutes, uncover the pan and sprinkle the onions with caster sugar and balsamic vinegar. Increase the heat to medium-high and continue cooking for an additional ten minutes, stirring occasionally. Watch carefully to prevent burning; the onions should turn a rich brown color. Once caramelized, set aside.
5
Heat a ridged griddle pan until it's smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Place it on the griddle to sear for 2-3 minutes; then lower the heat to medium and cook without moving the steak for another 2-3 minutes. Flip the venison and cook for an additional 3 minutes for rare doneness—add 2-3 minutes more for medium-rare. Once cooked, lift the steak onto a plate, cover with foil, and let it rest for ten minutes to allow the juices to redistribute.
6
While the venison is resting, brush the insides of the ciabatta loaves with olive oil and toast them on the griddle or under the grill until golden brown.
7
Slice the rested venison thinly against the grain. To assemble the sandwich, spread one half of each toasted ciabatta with the mustard mayonnaise. Layer on some salad leaves, followed by the sliced venison, a generous serving of caramelized onions (if using), and a dollop of more mayonnaise. Top with the other half of the ciabatta, cut the sandwich into halves or quarters, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this Savory Steak Sandwich?
The primary protein is 400 g of venison steak, trimmed of fat and sinew.
Can I substitute the venison with another type of meat?
Yes, this sandwich can also be made with tender beef for those who prefer a more familiar taste.
How long should the venison be marinated?
The venison should be refrigerated in the marinade for at least two hours to maximize flavor absorption.
What ingredients are used for the venison marinade?
The marinade consists of two tablespoons of teriyaki marinade and one teaspoon of sesame oil.
How do you make the mustard mayonnaise?
Combine four tablespoons of mayonnaise with one tablespoon of coarse grain mustard, then season with salt and pepper.
What is the first step in preparing the caramelized onions?
Melt 50 g of unsalted butter in a frying pan over medium heat and stir in the sliced onions.
Why is water added to the onions during cooking?
Two tablespoons of water are added to the pan and covered to let the onions cook gently for the first ten minutes.
When should the sugar and vinegar be added to the onions?
After the initial ten minutes of gentle cooking, uncover the pan and add the caster sugar and balsamic vinegar.
How long do the onions cook after adding the sugar and vinegar?
The onions should cook for an additional ten minutes on medium-high heat until they reach a rich brown color.
What type of pan is recommended for cooking the venison?
A ridged griddle pan is recommended for searing the venison steak.
How should the venison be prepared immediately before grilling?
Remove the steak from the marinade and pat it dry with kitchen paper before placing it on the hot pan.
How hot should the pan be when starting the venison?
Heat the ridged griddle pan until it is smoking hot before adding the steak.
How long do I sear the venison on the first side?
Sear the venison for 2-3 minutes on high heat, then lower the heat and cook for another 2-3 minutes without moving it.
What is the cooking time for a rare venison steak?
After flipping the steak, cook it for an additional 3 minutes for rare doneness.
How much extra time is needed for a medium-rare steak?
Add an extra 2-3 minutes of cooking time after the initial flip for a medium-rare finish.
Is it necessary to rest the meat after cooking?
Yes, lift the steak onto a plate, cover with foil, and let it rest for ten minutes to redistribute the juices.
What type of bread is used for this sandwich?
The recipe uses two ciabatta loaves that are split in half.
How is the ciabatta bread prepared?
The insides of the ciabatta are brushed with olive oil and toasted on the griddle or under the grill until golden brown.
How should the venison be sliced?
The rested venison should be sliced thinly against the grain for maximum tenderness.
What are the assembly layers for the sandwich?
Layer mustard mayonnaise, salad leaves, sliced venison, caramelized onions, and an extra dollop of mayonnaise.
What kind of salad leaves are suggested?
The recipe calls for 75 g of fresh salad leaves to add a touch of freshness.
What inspired this recipe?
This dish is inspired by the culinary traditions of Highland Game.
Is this sandwich suitable for a snack?
Yes, it is described as perfect for lunch or a satisfying gourmet snack.
Does the preparation time include marinating?
No, the marinating time is not included in the general preparation time; you should plan ahead for at least two hours.
What kind of vinegar is used for the onions?
One tablespoon of balsamic vinegar is used to add sweetness and depth to the onions.
What type of sugar is best for the onions?
The recipe specifies two teaspoons of caster sugar for the caramelization process.
How do you serve the sandwich?
Top with the other half of the ciabatta, cut into halves or quarters, and serve immediately.
How many ingredients are in this recipe?
There are 12 distinct ingredients used in this recipe.
What type of mustard is recommended?
Coarse grain mustard is recommended for mixing with the mayonnaise.
What is the color goal for the caramelized onions?
The onions should be cooked until they turn a rich, deep brown color.