Steak and Pancetta Sandwich
Today is all about meat. The softest pita packed with protein (steak) and flavor (pancetta). Oh...
Ingredients
1 beef steak (about 400 g; I used aged ribeye)
1 fresh pita (about 20 cm diameter; I used sourdough pita)
2 thick slices pancetta (preferably unsmoked and not too salty; 50 g)
1 large garlic clove
3 young green onion stalks
30 grinds black pepper
5 parsley stalks
10 basil leaves
2 tablespoons olive oil
coarse salt (Maldon), chili
Servings: 2
Calories: 1009 cal / piece (calculated with 150 g pita)
How to prepare steak and pancetta sandwich
- Cut the pancetta into small pieces. Place in a wide pan of about 25-28 cm and put on low heat. Let it fry slowly - at first it will release its fat, then it will brown lightly. Leave it until it's golden and slightly crispy, but don't let it become like crackling - it should remain chewy. Add the crushed garlic and sauté for 1 more minute until it smells pleasant.
- Remove the pan from heat and add the oil, 30 grinds of pepper, chili flakes if desired, the onion chopped into rounds, and the chopped herbs. Mix well and add salt to taste if needed (depending on how salty the pancetta is).
- Transfer the pancetta to a bowl and set aside until needed.
- Massage the steak with a little oil and then grind plenty of pepper on both sides. Reheat the pan in which you prepared the pancetta and place the steak in it, leaving it for 3 minutes per side until browned. Transfer the steak to a cutting board and let it rest for 5 minutes, then slice it thin, perpendicular to the fibers.
- Mix the steak with the pancetta and taste for salt. Cut the pita in half and place half of the steak mixture on each. Fold in half and place on the platter. If it needs more salt, sprinkle Maldon salt flakes.
- Serve immediately with a salad and black pepper potato wedges.
