Robert Welch Sourdough Bread and Beef Steak Sandwich Recipe

Enjoy the rewarding process of baking your own sourdough loaf using this easy sourdough bread recipe, then transform it with a gourmet recipe for a steak sandwich layered with juicy bavette steak, nutty Gruyère cheese, and a tangy tarragon-infused mayo. This hearty combination delivers rich, comforting flavours, perfect for a weekend lunch or casual dinner.

For the Sourdough Bread Loaf Recipe:

1. In a bowl, add the water, sourdough starter, and salt and mix together.
2. Add the flour and combine thoroughly until a dough is formed.
3. Transfer to a straight-sided container and cover, a tea towel will work perfectly fine.
4. After 30 minutes, stretch the dough up and fold it back on itself a few times then let it sit for another 30 minutes. Do this every 30 minutes for 2 hours (a total of 4 times). Once this is done, cover the dough and leave until it has risen by 50%.
5. On a floured surface, shape the dough into a round and rest for a further 30 minutes.
6. Dust a bowl with flour and line with a thick tea towel or 'flour sack towel. pop in your dough round and refrigerate for 12–24 hrs.
7. Place the cooled dough onto baking paper and pop into a pre-heated cast iron pot or Dutch oven with the lid on.
8. Bake at 230°C for 30 minutes, and then at 200°C for a further 15 minutes.
9. Remove and leave to cool for about 1 hour.

For the tarragon mayonnaise:

1. In a blender, combine egg yolks, mustard, sugar, vinegar, lemon juice, and a pinch of salt.
2. With the motor running, slowly drizzle in both oils to form an emulsion, a mayonnaise texture (just a thin drizzle, adding the oils too quickly will cause the mixture to split).
3. Add a pinch of tarragon
4. Fold in the chopped tarragon with a spatula.

For the steak:

1. Bring steak to room temp, pat dry and season well with salt and pepper.
2. Heat a heavy pan until smoking, drizzle oil, then sear steak 2–3 minutes per side for rare-medium.
3. Rest for 5 minutes, then slice thinly.

Assemble & toast:

1. Place a generous amount of Gruyère on one slice of your sourdough, and top with the steak.
2. Add a dollop of the tarragon mayonnaise, spread over the steak, and top with a handful of fresh rocket.
3. Top the rocket with another generous amount of Gruyère and close the sandwich with a second slice of your homemade sourdough bread.
4. Melt some butter in a frying pan and toast your sandwich, flipping until all the cheese has melted and the bread is lovely and golden brown. (Optionally, top with extra cheese and briefly grill for an extra indulgent finish.)

Let us know your thoughts on this Sourdough Steak Sandwich in the comments section!