Best Ever Steak Sandwich with Cream Cheese & ‘Nduja

preparation 5 minutes, plus marinating time
cook time 10-15 minutes
Serves 4

This steak sandwich recipe is made with a bavette steak marinated with garlic, pepper and oregano, and sandwiched in a baguette slathered in cream cheese and 'nduja alongside fried onions. It's the ultimate food to make when out on a camping trip - you can grill the beef on a portable barbecue, a campfire skillet or even on the embers of your fire, if you're feeling adventurous

Recipes taken from Camper Van Cooking by Claire Thomson & Matt Williamson (Quadrille, £20) Photography: Sam Folan

Ingredients Method

2 garlic cloves, crushed
1 tsp dried oregano
2 tbsp olive oil
2 tbsp red wine vinegar
600–800g bavette steak or other favourite cut
1 red onion, thinly sliced
Salt and black pepper
4 large crusty bread rolls (the bigger the better), split open but not sliced all the way through
200g full-fat cream cheese
3 generous tbsp ’nduja

In a large bowl, mix together the garlic, oregano, and 1 tbsp each of the olive oil and vinegar. Season generously with pepper. Add the steak and leave it like this for a few hours, ideally. When you’re ready to grill, season the meat well with salt.

I like to cook the steak as a whole piece, rest it, then slice it to share. This means cooking it over a very hot grill for 2–3 minutes, then flipping it and cooking the other side for 2–3 minutes. Then, move the steak to a cooler part of the grill, flip it again and cook it for another 1–2 minutes, then repeat on the other side. Remove the steak from the grill and rest it on a plate for at least 10–15 minutes somewhere warm. While the steak is resting prepare the onions.

In a pan over a high heat, fry the onion in the remaining olive oil for about 5 minutes (turning brown is good), then add the remaining vinegar and cook over a high heat, until the vinegar has fully evaporated. Season to taste.

When you are ready to slice the steak, spread the bread rolls with the ’nduja and cream cheese. Add the fried onions and put to one side ready for the steak. Slice the steak against the grain into ribbons. The fatter side should be rare and juicy with the thinner side slightly more well-cooked, so that everyone can enjoy it to their liking. Add the sliced steak to the prepared rolls and serve immediately.

Ingredients

2 garlic cloves, crushed

1 tsp dried oregano

2 tbsp olive oil

2 tbsp red wine vinegar

600–800g bavette steak or other favourite cut

1 red onion, thinly sliced

Salt and black pepper

4 large crusty bread rolls (the bigger the better), split open but not sliced all the way through

200g full-fat cream cheese

3 generous tbsp ’nduja

Method