Black and Blue Steak Sandwich
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Credit: La Brea Bakery, Los Angeles
The National Culinary Review, June 2013
4 lbs. grilled Black Angus tri tip steak (5 oz. per sandwich)
8 oz. roasted red bell pepper
2 cups mayonnaise
¼ cup chopped fresh parsley
6 green onions, root ends removed
12 red radishes, stems and root ends removed
6 Roma tomatoes
3 loaves La Brea Bakery Rosemary Olive Oil Rounds
1 lb. blue cheese, crumbled
½ cup extra virgin olive oil
1/8 cup red wine vinegar
1 t. sugar
½ t. salt
¼ t. freshly ground black pepper
4 cups shredded romaine hearts
Method: Season beef; grill to desired doneness. Puree red bell pepper and mayonnaise until smooth. Add parsley; combine. Slice green onion tops and bottoms into 1/8-inch thick slices. Halve radishes; slice thinly (1/16-inch). Combine with green onion. Cut each tomato into 6 slices. On bias, cut each loaf into 8 (½-inch thick) slices (remove end crust pieces); toast lightly. Arrange 12 toasted slices for assembly; spread on red pepper mayonnaise, edge to edge. Slice beef; divide among bread slices. Sprinkle blue cheese over beef; top with tomato slices. Combine olive oil, vinegar, sugar, salt and pepper; mix well. Add radish/onion mix and shredded lettuce. Put on top of tomato. Finish with remaining slice of bread.
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