Kobe Flank Steak Sandwich
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Credit: Janine Falvo, Chef, Carneros Bistro and Wine Bar, Sonoma, Calif.
The National Culinary Review, July/August 2010
Ingredients
1 (2 lb.) wagyu flank steak
Salt and pepper, as needed
1 (1 lb.) loaf sourdough bread, sliced
Jalapeño Mayonnaise (recipe follows)
Pickled Onions (recipe follows)
Avocado/Tomato Salsa (recipe follows)
Jalapeño Mayonnaise
2 jalapeños
1½ oz. egg yolks
1 garlic clove
8 oz. canola oil
1 oz. lime juice
Salt and pepper, to taste
Pickled Onions
6 oz. red wine vinegar
8 oz. water 2 t. salt
10 peppercorns
2 large red onions, julienned
3 T. sugar
Avocado/Heirloom-Tomato Salsa
3 large fresh California avocados, small dice
3 heirloom tomatoes, small dice
½ oz. cilantro, minced
1 T. olive oil
1 oz. lime juice
Salt and pepper, to taste
Instructions
1. Heat grill to medium-high. Season flank steak with salt and pepper. Cook on grill to desired temperature (5-7 minutes on each side for medium-rare). Remove from grill; allow to rest 10 minutes. Slice thin against grain.
2. To assemble: Place bread on grill to toast. Spread jalapeño mayonnaise on bread; place sliced steak on top. Top with pickled onions and avocado/tomato salsa.
Jalapeño Mayonnaise
Method: Cut jalapeños in half; roast on hot grill. (Remove seeds for less-spicy mayonnaise.) Set aside. Put egg yolks, roasted jalapeños and garlic clove in food processor; process on high until yolks become thick. Slowly add oil to emulsify mayonnaise. Add lime juice. Season with salt and pepper.
Pickled Onions
Method: Bring vinegar, water, salt and peppercorns to a boil in medium pot. Remove from heat; allow to cool 20 minutes. Put onions in large bowl; pour pickling liquid over onions. Refrigerate at least 1 hour. Remove onions from liquid; toss in sugar.
Avocado/Heirloom-Tomato Salsa
Method: Combine avocados, tomatoes, cilantro, olive oil and lime juice in bowl. Season, to taste, with salt and pepper.
Yield
6 servings
Tags
Beef, Main Dish, The National Culinary Review
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