In Jamie Oliver's Career, One Recipe Stands Above The Rest

British chef Jamie Oliver isn't about making cooking a complicated process – on the contrary, as he puts it, "My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had" (via Gracious Quotes). So it shouldn't be too surprising that one of the things he is best known for is his take on an old classic – the steak sarnie, a.k.a. Oliver's version of the classic steak sandwich. 

Part of the dish's name pays homage to Oliver's British roots – after all, "sarnie" is slang for "sandwich" (via the Collins Dictionary). But the appeal of the meaty filling is universal and is enough to satisfy the most discriminating carnivore.

While the steak sandwich might sound like something any person can pull together, The Guardian contributor Tony Naylor begs to differ. Naylor highlights the importance of good bread with a crusty finish that gives up a bit of crunch with every bite, the quality of its add-ins and condiments, and the way the sandwich is constructed. As the writer opines, "The issue with sub-standard steak sandwiches is often a matter of poor construction rather than cooking – a structural weakness which can easily render the sandwich inedible, as the bread and its filling spill across your plate."

Given all this, we aren't surprised to see sites rate Jamie Oliver's steak sandwich as tops in their book. The site Lark and Larks gives the steak sarnie a special mention, too, calling it a standout among his many recipes. The site writes, "Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book) that remains his signature dish."

Oliver's steak sarnie begins with best-quality rump steaks, delicately seasoned with salt, pepper, fresh thyme, and olive before it is passed through a meat tenderizing process (your fists will work), and then grilled to medium-rare. The steaks are then sliced and then mixed in with bell peppers and parsley. Make sure you use good, crusty, just-toasted ciabatta, mop up the steak juice then spread with horseradish, and lay on some rocket lettuce, before adding the chopped up steak mix. And because this is Jamie Oliver, you're guaranteed a selection of healthy sides including potatoes, garlic mushrooms, and a beetroot salad. The dish is quick, easy, and should go from kitchen to table in half an hour – which is why it has a spot in his classic cookbook, "Jamie's 30-minute Meals."

For a Mexican-inspired take on Oliver's classic, check out our Jamie Oliver's Steak Sarnie Recipe With A Twist, featuring amped up spices and perfectly cooked onions.