@harka_cooks: Steak Sandwich 🥩🥪 Juicy steak, sweet caramelised onions, toasted homemade ciabatta, and a spicy, tangy sauce—every bite is packed with flavour. Made using the Titanium Hammered Crêpe Pan Pro from @siraatskitchen SIRAAT PRIME TIME SALE | Up to 42% OFF You can also get an extra 15% off by shopping through my link and using my code: 🔗 siraatskitchen.com/HARKA_COOKS Code: HARKA_COOKS Ciabatta Bread * 320g water * 400g bread flour * 7g instant dry yeast * 1 tsp sugar * 20g salt * 10g EVOO 1. Bloom the yeast with warm water, olive oil, and sugar for 10 minutes. 2. Mix flour and salt, add the yeast mixture, and combine into a shaggy dough. Rest 15 minutes. 3. Perform 3 rounds of stretch & folds with 30-minute rests between each. 4. Cold-proof overnight (or 1–2 hours at room temperature). 5. Divide into 2 rolls, dust with flour, and bake at 220°C conventional / 200°C fan for 20–25 minutes until golden. Caramelised Onions * 2–3 brown onions * Oil & butter * Garlic * Thyme * Salt * ¼ cup balsamic vinegar Cook until soft, then add balsamic vinegar and continue cooking until deeply caramelised. Spicy Sauce * 1 cup Kewpie mayo * 2 tbsp chilli oil crisp * Diced gherkins * 1 tbsp pickle juice * 1 tbsp Worcestershire sauce * Salt & pepper Mix well. Steak 1. The Salt Rule: Season right before hitting the pan, or dry-brine overnight on a wire rack for that next-level crust. 2. The Flip: Sear on high for 3–4 minutes per side. Flip every minute to get a perfectly even cook. Pull the steak off the heat, let the pan cool down. 3. The Flavor Bath: Baste with butter, garlic, and thyme on low heat. Pull the steak off the heat about 5 degrees before your target temperature. 4. The Finish: Rest for 5–10 minutes. The carryover heat will bring it up to your perfect doneness! Slice and assemble on toasted ciabatta with spicy sauce and caramelised onions. Use code HARKA_COOKS for 15% OFF — link in bio. #SiraatsKitchen #NonToxicCooking #ToxinFreeKitchen #steak #homecooking

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Friday 26 June 2026 15:43:21 GMT