Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sour...
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.
Discover more from CRWST Bakery on their website and follow them on Instagram
Method: Purple Vale Rarebit
1. Pour the ale into a saucepan and reduce by half.
2. Stir in the Worcestershire sauce, Dijon mustard and wholegrain mustard. Set aside.
3. In a separate saucepan, melt the butter and stir in the flour to make a roux. Cook for a minute.
4. Gradually whisk in the milk until smooth.
5. Add the reduced beer mixture & mix.
6. Stir in the grated Purple Vale cheese until fully melted.
7. Remove from the heat and whisk in the egg yolks.
8. Transfer to a container and chill until needed. Ideally overnight.
Method: Pink Pickled Onions
1. Place the sliced onion into a heatproof container.
2. In a saucepan, bring the vinegar, water and sugar to the boil.
3. Pour over the onions and allow to cool.
4. Leave for at least a few hours, ideally overnight.
Method: Steak
1. Season the steaks generously with salt and pepper.
2. Heat a frying pan until very hot.
3. Cook the steaks for 2 minutes on the first side.
4. Flip and add the butter, herbs and garlic if using, and baste briefly
5. Transfer to a 200°C oven for 2 minutes.
6. Rest for at least 5 minutes before slicing thinly.
To Assemble 1. Toast the sourdough.
2. Spread generously with the rarebit mixture.
3. Place under a hot grill until bubbling and blistered.
4. Top with sliced steak.
5. Add rocket, crispy onions and pink pickled onions.
6. Enjoy!
Method: Purple Vale Rarebit
1. Pour the ale into a saucepan and reduce by half.
2. Stir in the Worcestershire sauce, Dijon mustard and wholegrain mustard. Set aside.
3. In a separate saucepan, melt the butter and stir in the flour to make a roux. Cook for a minute.
4. Gradually whisk in the milk until smooth.
5. Add the reduced beer mixture & mix.
6. Stir in the grated Purple Vale cheese until fully melted.
7. Remove from the heat and whisk in the egg yolks.
8. Transfer to a container and chill until needed. Ideally overnight.
Method: Pink Pickled Onions
1. Place the sliced onion into a heatproof container.
2. In a saucepan, bring the vinegar, water and sugar to the boil.
3. Pour over the onions and allow to cool.
4. Leave for at least a few hours, ideally overnight.
Method: Steak
1. Season the steaks generously with salt and pepper.
2. Heat a frying pan until very hot.
3. Cook the steaks for 2 minutes on the first side.
4. Flip and add the butter, herbs and garlic if using, and baste briefly
5. Transfer to a 200°C oven for 2 minutes.
6. Rest for at least 5 minutes before slicing thinly.
To Assemble 1. Toast the sourdough.
2. Spread generously with the rarebit mixture.
3. Place under a hot grill until bubbling and blistered.
4. Top with sliced steak.
5. Add rocket, crispy onions and pink pickled onions.
6. Enjoy!
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
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