Two mouth watering steak sandwiches, two cuts of beef and no Idiot Sandwiches! This week on Next Level Kitchen Gordon and Richard Blais are cooking up some steak in the Next Level Kitchen. Are you cooking Richard’s Filet or Gordon’s Strip?
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Gordon’s Sirloin Steak Sandwich
1 pound strip steak
Kosher salt
Freshly ground black pepper
Olive oil
Caramelized Onions
1 large white onion, sliced
2 teaspoons kosher salt
1 tablespoon brown sugar
1 tablespoon aged balsamic vinegar
Cheese Skirt
4 slices swiss cheese
Kosher salt
Freshly ground black pepper
4 slices sourdough bread
Assembly
Horseradish cream
Watercress
Dijon
PROCEDURE
Place the steak on a clean, flat surface and season liberally with salt and pepper. Drizzle some oil onto the steak and then use a rolling pin to gently flatten the steak. Let the steak sit out at room temperature for about 20 minutes.
In a large skillet over medium high heat place the steak, fat side down, and let cook until the fat begins to render.
Carefully remove some of the fat from the pan and place in a medium skillet over medium heat.
Add the onions and salt and cook until they begin to soften, then add the brown sugar and stir until the sugar completely dissolves. Add the balsamic vinegar and continue cooking until the onions have caramelized and the sauce begins to thicken. Season with salt.
Flip the steak and let cook on one side until a nice golden brown crust has formed then flip and continue cooking until the other side has developed the crust. Remove the steak from the pan and let rest for 5 minutes before slicing.
Place the cheese slices in a large skillet over medium high heat. Season the cheese with salt and pepper and then place one piece of bread over each slice of cheese. Let the cheese melt completely and then let it cook for a moment longer until the cheese hardens. Remove the bread from the pan and place on a clean surface with the cheese skirt facing upwards.
Spread horseradish cream across one slice of bread and top with the watercress. Spread the dijon across the other slice of bread. Layer the onions on top of the dijon.
Slice the steak and season again with salt. Shingle the steak on the onions and top with the other slice of bread.
Repeat with the remaining cheese, bread and filling.
Richard’s Filet Sandwich
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1pound beef tenderloin
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic
2 sprigs fresh thyme
Aioli
2 egg yolks
2 teaspoons lemon juice
1 teaspoon dijon
2garlic cloves, finely grated
1cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
Charred Tomatoes
4 ounces plum tomatoes
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Assembly
Baguette, split in half
Olive oil
Arugula
PROCEDURE
Turn your oven broiler on high.
In a small bowl, mix together the cumin, brown sugar, salt, onion powder, garlic powder, black pepper, and paprika.
Rub the seasoning over the filet to cover completely. Let the steak sit out at room temperature for 20 minutes.
In a large skillet over medium high heat, add the oil. Once the oil is shimmering, add the steak and sear on all sides until crisp. Add the butter, thyme and garlic to the pan and continue cooking, basting the filet with the butter until the internal temperature reaches 130℉. Remove the filet from the pan and let it rest for 5 minutes.
In a medium mixing bowl, whisk together the egg yolks, lemon juice, dijon and garlic. Place a damp towel on a flat surface and place your bowl on top. While continuously whisking, slowly drizzle in the olive oil. Once all of the oil is incorporated, season with salt and pepper.
Place the tomatoes on a small baking sheet, drizzle with olive oil and season with salt and pepper. Place the tomatoes under the broiler until just charred and the skins begin to split.
Lightly drizzle the baguette with the olive oil and place under the broiler to toast lightly. Place the toasted bread on a clean surface with the charred sides up. Spread the aioli on one slice of bread.
Slice the filet and season with salt. Layer the sliced steak on the aioli and top with arugula and charred tomatoes. Serve open faced or place the remaining slice of bread on top.
0:00 Level 1: Talking Steak
0:54 Level 2: Next Level Sandwich Making
7:41 Level 3: Next Level Assembly