Straight from London's "The Eagle"!
In 1991, Michael Belben and chef David Eyre came up with the idea of transforming a down-at-heel pub in London into an attractive establishment serving excellent food.
When the Eagle opened 15 years ago, there were few pubs serving decent food. Most people went to pubs to drink beer. And what food there was was not generally great. Most of the food on the menu was rather unspectacular, like baked beans, fish and chips, or bangers and mash.
The Eagle helped to change all that, triggering a revolution within the British gastronomic scene and a real boom in the industry. The Eagle's food continues to enjoy a great reputation in the city. The head chef shared his excellent steak sandwich recipe with Euromaxx.
Bife ana - Steak Sandwich for two
500g thinly sliced rumpsteak
2 large, crusty rolls
2 tsp olive oil
4 lettuce leaves
For the marinade:
1 onion cut into thin slices
1 clove of garlic, finely minced
1 finely chopped, dried chili with seeds removed
1 bay leaf
1 tsp chopped parsley
1 tsp oregano
2 tsp red wine
3 tsp olive oil
freshly ground pepper to taste
Mix together the ingredients for the marinade and keep the meat in the mixture for at least eight hours. Take out the steaks and put the marinade aside. Warm up the bread rolls in the oven. Put the olive oil in a frying pan on a high heat until it is very hot, then fry the steaks briefy on both sides until they are crispy. Keep the steaks warm.
Take the onions out of the marinade, reserving the liquid. Add a little salt to the onions and fry in the pan. Slice the rolls in half and drizzle with olive oil. Put lettuce, steaks and fried onions on one side. Pour the rest of the marinade in the pan and let it simmer for a while, then drizzle it over the other side of the rolls. Avoid adding too much, or the rolls will become too soft. Put the two halves of the rolls together and serve immediately. Eat with two hands!