After service Scotch Beef steak sandwich at the bar

QMS

QMS

Standard Supplier 7th May 2015
QMS

QMS

Standard Supplier

After service Scotch Beef steak sandwich at the bar

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.

Ingredients

  • 100g Scotch Beef feather blade, rubbed with salt, pepper, olive oil and lemon juice.
  • 2 sliced sweet & sour bread toasted.
  • 2 tablespoons of cream cheese soften and mixed with 10 seedless grapes halved.
  • Tablespoon of spiced onion salad.
  • Thinly sliced onion mixed with ketchup, sugar, vinegar and hot chilli sauce.
  • ½ red pepper roasted and sliced, skin on seasoned..
  • 2 slices of tomato, seasoned.
  • 3 anchovy fillets, the ones in olive oil NOT pickled.
  • 2 tablespoons of grated cheddar cheese.
  • 1 pickled kosher cucumber sliced.

Method

Spread both slices of toast thickly with the cheese and grape mixture.

Now add the onions to one slice topping with the tomato.

Either grill or pan fry the Scotch Beef in a very hot pan.

This cut of Scotch Beef must be served either rare or medium rare.

Once you have cooked one side turn it over and sit the cheese on top.

The Scotch Beef should be cooked in about 2 minutes.

Put the beef on the sandwich, adding the roast pepper, anchovies and cucumber slices.

Put the lid on and serve with chips.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.