Steak Sandwiches With Fennel Slaw Food

STEAK SANDWICHES WITH FENNEL SLAW

Steps:

• Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
• Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
• Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

TERIYAKI STEAK WITH FENNEL SLAW

Steps:

• Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
• Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
• Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
• Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.

THE ULTIMATE STEAK SANDWICH

Steps:

• Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
• Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
• Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
• To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
• Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
• Yield: 4 servings

GINGER-MANGO FLANK STEAK WITH FENNEL SLAW

Steps:

• Combine all ingredients for the marinade in a bowl and mix well. Place steak in a plastic storage bag, add the marinade, remove as much air as possible and refrigerate overnight. Preheat grill pan over medium-high heat. Remove steak from marinade bag and remove as much of the marinade as possible. Reserve 1/2 cup marinade for barbeque sauce. Season the steak with kosher salt and pepper. Brush grill pan lightly with canola oil, grill steak for 2 1/2 minutes, rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent. Slice steak against the grain as thinly as possible. To serve, toss salad and optional red onion, tomato and avocado with vinaigrette of your choice and arrange on a serving platter. Place a heap of fennel slaw in the center of salad, then place sliced meat around the sides (I fold the sliced meat in a slight V shape to show as much of the caramelization of the outside of the meat). Drizzle meat with barbeque sauce and mango puree carefully ensuring that the sauce gets onto the salad greens and slaw (use more barbeque sauce than mango puree).
• Puree mangos in a blender. Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red). Bring marinade to a boil. Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat). The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation). Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes. Set aside. Save the other half of the mango puree for garnish.
• Place lemon juice in a bowl and whisk in olive oil to create an emulsion. Add honey, zest, salt and pepper and whisk until combined; set aside. Slice fennel very thinly with a mandolin. Combine fennel and dressing and set aside until ready to serve. Re-season with salt and pepper, to taste, and sprinkle with black sesame

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

RED CABBAGE & FENNEL COLESLAW

Steps:

• Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.