viking rib eye steak bagel
…And not a horny helmet in sight. So why is this a Viking rib-eye steak bagel?
Because the key seasoning in this uber-sandwich is “Viking Smoked Sea Salt” from those canny chaps at Sous Chef. Here I’ve rubbed it deep into my favourite cut of steak, rib-eye. You could use another meat or a slightly cheaper cut of steak but for the money I’d rather have a small piece of really good meat over a larger piece of average meat.
If you don’t have this salt, you could use a mix of salt, black pepper, madras powder and onion powder but it won’t quite be as tasty.
With a crisp bagel, spiky onion and sweet-salty meat this is one sandwich I could eat all day long. Don’t let the meat go too cold though, the steak will become stringy and tough. If you are prepping it for later, or for a sandwich the next day, slice the steak as thin as you can to get round this problem.
Serve on its own for a hearty lunch or brunch, or with potato wedges and more salad on the side for a proper dinner.