March 10, 2009

Steak Sandwich

Hot. Fresh. French. Bread! There was an employee at the grocery store in Texas who sang a little song that went just like that. As far as I could tell, it was his only duty. Hot. Fresh. French. Bread. It's a great thing. But we'll add to it. Perfectly cooked, medium rare steak. Horseradish aioli, melted cheddar and asiago. Heaven.

Steak. I prefer tenderloin. The better the steak, the better the sandwich.
Garlic Salt
Garlic and wine seasoning
Fresh french bread
Grated cheddar and asiago cheeses
Horseradish aioli (recipe below)

Preheat your oven to 375. Rub the steak with a mix of salt, pepper, garlic salt and garlic and wine seasoning. Bake in the oven until rare or medium rare. DO NOT OVERCOOK. Even if you like your steak well-done, do NOT go past medium rare at this point. Once the steak is done, slice it very thinly along the grain.

Slice the bread lengthwise and give it a quick toast in the oven. Spread with the aioli. Layer the beef on top with the grated cheese. Return to the oven for long enough to heat through and melt the cheese. Enjoy!

Horseradish Aioli

1 clove garlic
pinch salt
1/4 c extra-virgin olive oil (I used red pepper infused oil, recipe to come soon!)
3 T vegetable oil
1 egg yolk
2 t lemon juice
1/4 t Dijon mustard
1/2 t horseradish sauce
S&P as needed

Mince the garlic with a pinch of salt as fine as you can get, as close to a paste as possible. Set aside. Combine oils in a cup. In a small bowl, whisk yolk, lemon juice, mustard and horseradish. Slowly add the oil to the yolk mix, whisking thoroughly. If the mix seperates, stop adding oil and whisk until it combines. Whisk in the garlic. Taste and add S&P or herbs as needed. Refrigerate until used.

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