These Yorkshire Pudding Steak Sandwiches Are to Die For
Easy to make and paired with a great wine, these will go down a treat
- 140g plain flour
- 200ml milk
- 4 eggs
- 2 large sirloin steaks or good quality sliced beef
- 1 bunch coriander
- 1 bunch flat leaf parsley
- Garlic (to taste)
- Chilli Red (to taste)
- Shallots (to taste)
- Lime juice or red wine vinegar
- 200g /1 pot crème fraîche
- Olive oil
Preheat the oven or BBQ to 180C for indirect cooking and cook your meat for 20 minutes per 500g plus 20 minutes for medium rare meat, and rest when cooked.
Whist the meat is resting, mix the flour, eggs and milk into a bowl, adding a good pinch of salt and whisk until smooth. Set aside and allow to rest.
Chop the coriander, parsley, chilli garlic and shallot and place in a bowl. Add a generous squeeze of lime juice or red wine vinegar, salt and pepper and stir with a generous glug of olive oil to achieve a consistency like that of mint sauce.
Put the Yorkshire pudding mixture into a preheated, oiled cake tin or muffin tins and place on the barbecue at 200C, close the lid and bake for 20 minutes or until they have risen and are golden brown on top.
Just before the Yorkshire puddings are ready, slice the steak/beef into two centimetre thick slices.
Remove the Yorkshire puddings and top with a generous slice of steak, a spoonful of chimichurri and a dollop of crème fraîche.
Wine match:
Andrew Peace Masterpeace Shiraz 2023 (75cl - abv 13.5 percent), a smooth and full-bodied red wine with black fruit flavours and a hint of cherry. £6.50 at selected Tesco stores nationwide and online.
