Tyler Florences Ultimate Steak Sandwich Food

TYLER FLORENCE'S ULTIMATE STEAK SANDWICH RECIPE

Steps:

• MAKE THE BRECHAMEL 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.
• MAKE FENNEL SLAW:.
• 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.
• ASSEMBLE:.
• 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.

TYLER FLORENCES ULTIMATE BEEF TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• For the simple salsa:
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• leaves.
• Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.