Steak, cheese, beer and bread. By all accounts, it’s a pretty perfect combination. But if you’re imagining a pint of beer, wedges of cheese and a fairly normal loaf of bread, you’d be forgiven for making this assumption, but you would be wrong. In this post we are talking deliciously crumbly Boursin cheese and a sourdough loaf from the Manna House Bakery that’s made using Innis & Gunn rum finish beer.
This amazing lunch was borne out of the lovely people at Boursin sending me a delicious new flavour of cheese to sample – tomato, onion and chive. Slathered on top of the distinctively flavoured beer bread, I felt I had no choice but to top my wedge of sourdough with slices of medium-rare steak. And just when you thought the sound of this sandwich couldn’t get much better, it did. Topped with rocket, parmesan shavings and a drizzle of extra virgin olive oil, having one just wasn’t enough. Two did the trick, but if I’d allowed the glutton in me to have her way, a third would have been on the cards.
If you’re watching your waistline, try substituting the tomato onion and chive flavoured Boursin for the light version of their traditional garlic and herb soft cheese – it’s equally delicious.
And now it’s your turn. What do you normally serve with your steak sandwich?0 likes