STEAK AND FRIED SHALLOT SANDWICH Apr 21 Written By Eleanor Debel https://www.youtube.com/shorts/LzJiMF8Cw_MPrintSTEAK SANDWICH WITH FRIED SHALLOTSYield 4Prep time20 MinCook time1 HourTotal time1 H & 20 MIngredients2 large steaks, ribeyes or new york strip Seasoning rub of choice 4 shallots, thinly sliced into rounds on a mandoline Vegetable oil for frying Kosher salt 2 large baguettes4 slices three pepper gouda cheese ¼ cup whole grain mustard ¼ cup mayonnaise Herb Sauce:1 cup fresh cilantro, finely chopped 1 cup fresh parsley, finely chopped 1 fresno pepper, finely chopped 1 Tbsp fresh oregano, minced 5 cloves of garlic, minced ¼ cup red wine vinegar⅓ cup olive oil Kosher salt to taste InstructionsPreheat your oven to 200 F. Season your steaks all over with the spice rub, and place onto a sheet tray lined with a wire rack. Place in the oven and cook until the internal temperature of the steaks is 120 F. (45 min - 1 hour depending on the thickness of your steaks) While the steaks cook, heat up about 2 cups of oil and place the sliced shallots into the oil while it’s cold. Bring up to a light bubble, reducing the heat as necessary, and fry the shallots until they are a light golden brown, remove them to a paper towel lined plate or tray and season with salt immediately. **Take care not to let the shallots get too browned in the oil, they will continue cooking once they are out and the darker they get the more bitter they become. To make the herb sauce: Add the finely chopped cilantro and parsley to a medium bowl along with the finely chopped pepper, oregano and minced garlic. Stir to combine. Stir in the red wine vinegar, olive oil, and a pinch of salt. Stir to combine, taste for seasoning and add more salt if necessary. Transfer to an airtight container and set aside. Stir together the mayonnaise and mustard in a small bowl and set aside. Heat a large cast iron skillet over high heat and add a spray of high heat cooking oil. Let the pan heat up until it's nearly smoking. Remove the steaks from the oven and place them into the preheated pan, or work in batches if they don’t fit with plenty of extra room in the pan. Sear the steaks for 1-2 minutes per side, remove to a cutting board and let rest for a couple minutes. Slice into ¼ inch pieces Toast the baguette in the oven to get warm then split lengthwise. Layer the cheese and let it melt in the oven, then layer the sliced steak, spoonfuls of herb sauce, a pile of fried shallots and the mayo/mustard spread all over the shallots. Top with the other piece of baguette and slice into portions. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeattechnique Eleanor Debel
STEAK AND FRIED SHALLOT SANDWICH Apr 21 Written By Eleanor Debel https://www.youtube.com/shorts/LzJiMF8Cw_MPrintSTEAK SANDWICH WITH FRIED SHALLOTSYield 4Prep time20 MinCook time1 HourTotal time1 H & 20 MIngredients2 large steaks, ribeyes or new york strip Seasoning rub of choice 4 shallots, thinly sliced into rounds on a mandoline Vegetable oil for frying Kosher salt 2 large baguettes4 slices three pepper gouda cheese ¼ cup whole grain mustard ¼ cup mayonnaise Herb Sauce:1 cup fresh cilantro, finely chopped 1 cup fresh parsley, finely chopped 1 fresno pepper, finely chopped 1 Tbsp fresh oregano, minced 5 cloves of garlic, minced ¼ cup red wine vinegar⅓ cup olive oil Kosher salt to taste InstructionsPreheat your oven to 200 F. Season your steaks all over with the spice rub, and place onto a sheet tray lined with a wire rack. Place in the oven and cook until the internal temperature of the steaks is 120 F. (45 min - 1 hour depending on the thickness of your steaks) While the steaks cook, heat up about 2 cups of oil and place the sliced shallots into the oil while it’s cold. Bring up to a light bubble, reducing the heat as necessary, and fry the shallots until they are a light golden brown, remove them to a paper towel lined plate or tray and season with salt immediately. **Take care not to let the shallots get too browned in the oil, they will continue cooking once they are out and the darker they get the more bitter they become. To make the herb sauce: Add the finely chopped cilantro and parsley to a medium bowl along with the finely chopped pepper, oregano and minced garlic. Stir to combine. Stir in the red wine vinegar, olive oil, and a pinch of salt. Stir to combine, taste for seasoning and add more salt if necessary. Transfer to an airtight container and set aside. Stir together the mayonnaise and mustard in a small bowl and set aside. Heat a large cast iron skillet over high heat and add a spray of high heat cooking oil. Let the pan heat up until it's nearly smoking. Remove the steaks from the oven and place them into the preheated pan, or work in batches if they don’t fit with plenty of extra room in the pan. Sear the steaks for 1-2 minutes per side, remove to a cutting board and let rest for a couple minutes. Slice into ¼ inch pieces Toast the baguette in the oven to get warm then split lengthwise. Layer the cheese and let it melt in the oven, then layer the sliced steak, spoonfuls of herb sauce, a pile of fried shallots and the mayo/mustard spread all over the shallots. Top with the other piece of baguette and slice into portions. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeattechnique Eleanor Debel
