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by Neil Clifton

What is not to like, flavorsome steak, slowly cooked onions and sharp cheese, served on a soft but toasted Cuban style roll.

The worst steak roll I ever ate was at Cheltenham racecourse, cheap cuts of meat poorly cooked and served on cold bread - it inspired me to prove that you could serve high quality steak baguettes in volume and three months later it was on our menu at Henley Regatta.

My first memories of steak rolls were the ones you could buy from a supermarket and warm up from frozen, this takes a little more effort but the results are definately worth it.


700g (or as much as you want) onglet steak

Salt, pepper, garlic powder

1 medium onion sliced

50 ml, red wine vinegar

1 tbs soft brown sugar.

Cheese of your choice

Mustard Dijonaise
200 g rapeseed oil

20 - 30 g sugar (caster sugar), to taste

20 g white wine vinegar

20 g lemon juice

25 g Dijon mustard or other medium-hot mustard

30 g sweet mustard

1 egg yolk

½ tsp salt

¼ tsp ground black pepper

Cuban Roll
​1 1/4 cups of Warm Water

2 Teaspoons of Sugar

2 Teaspoons of Dried Yeast

500g of Bread Flour

2 Teaspoons of Salt

1/4 a cup of Lard ( I use some left over Cull Yaw fat)


Cuban Roll:
1. Place Water, sugar and yeast into a bowl and mix for 1 minute. Then leave to stand for 10 minutes until it is frothy.

2. Gradually add the flour and salt

3. When combined add melted lard and knead for 10 minutes.

4. Leave to rise for 1-2 hours (doubled in size)

5. Halve, then knock the air out of it.

6. Now stretch and roll into a rectangle

7. Tightly roll over the dough lengthways until it is formed into a roll, and then tuck the ends in.

8. Brush with water.

9. Bake in a preheated over at 200Ffor 20-25 minutes. 5 minutes before the end brush again with water.

Mustard Dijonaise:
1. In a food processor combine all ingredients except the oil.

2. Slowly drizzle the oil, this make take 5/6 minutes.

3. Set aside in the fridge until required.

1. Slice the onions and combine with red wine vinegar and brown sugar, cook very slowly (45-60 mins)


1. Set the bbq for 2 zones, 1 as hot as possible, the second to rest meat in.

2. Cook the steak until the internal temperature reaches 135 Deg F. Set aside to rest in the cool zone on the bbq, in a pan to catch the juice.


1. Slice and brush the sliced Cuban roll with oil/ lard/ animal fat and toast on the BBQ.

2. Slice the rested steak across the grain.

3. Add a layer of the Dijonaise on the lower half of the bread, top with he sliced onglet and top that with onions. Top with the cheese and place under a grill for 2/3 minutes until it has melted.

4. Add the top half of the roll and devour.


Onglet is traditionally a cheaper cut, but the flavour, when cooked so quickly over a live flame is sensational.



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