Thumbits are small open-faced finger sandwiches of thin slices of steak in a BBQ sauce.
The antithesis of delicate and dainty.
There is not much information ‘out there’ on Thumbits, except anyone living on the east coast probably has a grandmother who invented the concept. We describe it as a less-refined version of the dainty finger sandwich, delicate and light tasting by design, and eaten in two or three tiny bites. The most famous UK version consists of crustless white bread filled with thinly sliced cucumbers.
Thumbits are all the way on the other end of the finger sandwich spectrum. Thumbits are open-faced. The bread is toasted, buttered, and with the crusts left on, because America! On top sits a thin slice of smoky beefy steak slathered in a bold BBQ sauce, also because America!
Our dad made these from time to time when we were kids, and they were so good, my brother and I raced to wolf down as many as we could in one, maybe two bites. I recall choking on pieces of steak a couple of times. I still crave these flavor bombs to this day. It was something about that combination of smoke, beef, sweet butter, a magically doctored bottled BBQ sauce on toasty white bread.
Method
The preferred cut of beef is on the lean side, like London broil or sirloin, but you can use whatever you prefer. Keep in mind there’s butter in the sauce, so fattier cuts may be too rich. A simple salt and pepper seasoning, and on the grill for four minutes each side. Let it rest, then slice thinly against the grain to make the steak easy to bite into.
Meanwhile, make buttered toast and heat up some of your favorite BBQ sauce. Dad used store-bought sauce and that’s OK, but it is easy and tastier to make yourself, so we’ve included our All-purpose BBQ sauce recipe below. Modify the sauce with 2-3 pats of butter and a secret ingredient I believed was the trigger of our addiction. For years, it eluded me. I could not recreate the magic without it.
Years later my sister casually told me, “Oh, it’s celery salt.” Just a pinch.
Thumbits
Equipment
- Grill or grill pan
- Toaster
- Sauce pan
Mise en place
- 2 lb. steak, about 1 1/4" thick London broil, top sirloin, NY strip and flank are all good choices.
- 8 slices white bread
- 3/4 cup all-purpose BBQ sauce
- 3 tbsp butter unsalted, divided (2T / 1T)
- 1 pinch celery salt
Method
- Heat up grill or grill pan until very hot.
- Pat steaks dry with paper towels and season generously with salt and pepper.
- Grill steaks about 4 minutes each side for medium rare. Remove steaks to a plate and let rest at least 5 minutes.
- While the steak is resting, combine BBQ sauce, butter and celery salt in a small sauce pan. Bring to a low simmer. Whisk in butter until fully incorporated.
- While the sauce is simmering, toast several slices of bread in the toaster. Spread a little butter on each slice, then cut each slice into thirds.
- Slice steaks thinly against the grain and dredge the steak slices in the sauce. Stir to coat all slices thoroughly.
- Assemble one slice on top of each bread sliver and arrange on a platter. Serve immediately. With lots of napkins.
All-Purpose BBQ Sauce
Mise en place
- 1 1/4 cup ketchup
- 1/4 cup water
- 1/4 cup pineapple juice or apple cider vinegar
- 1/4 cup molasses
- 1 cup dark brown sugar
- 1 tbsp Worchestershire sauce
- 1 tbsp ground mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
Method
- Combine all the ingredients in a sauce pot. Bring to a low boil, then reduce to simmer. Simmer for 5-10 minutes or until the sugar has dissolved.
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