The Best Steak Sandwich
An incredible gourmet steak sandwich packed with rich, savory flavors. It features reverse-seared tender steak topped with zesty chimichurri, crispy fried shallots, melted three-pepper gouda, and a creamy mustard mayo on a toasted sourdough baguette.
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🍳 Cooking Flow
Season and bake steaks low and slow at 200°F. → Fry sliced shallots until crispy and prepare fresh chimichurri sauce. → Sear steaks in a smoking hot cast iron skillet and slice after resting. → Toast baguette, melt three-pepper gouda with a torch, and assemble with steak, chimichurri, shallots, and mustard-mayo sauce.
Cooking Steps
Brief Cooking Order
Season and bake steaks low and slow at 200°F. → Fry sliced shallots until crispy and prepare fresh chimichurri sauce. → Sear steaks in a smoking hot cast iron skillet and slice after resting. → Toast baguette, melt three-pepper gouda with a torch, and assemble with steak, chimichurri, shallots, and mustard-mayo sauce.
Introduction
An incredible gourmet steak sandwich packed with rich, savory flavors. It features reverse-seared tender steak topped with zesty chimichurri, crispy fried shallots, melted three-pepper gouda, and a creamy mustard mayo on a toasted sourdough baguette.
Step 1
Season the steaks generously on all sides with cowboy butter rub (or your preferred spice rub) on a wire rack.
Step 2
Place the seasoned steaks in an oven preheated to 200°F (93°C) for a reverse sear.
Step 3
Thinly slice the shallots and deep-fry them in hot oil until golden brown and crispy, then transfer to paper towels and season with salt.
Step 4
Prepare chimichurri: finely chop fresh cilantro, parsley, and oregano; combine in a bowl with diced red chilies, minced garlic, red wine vinegar, high-quality olive oil, and salt, then mix thoroughly.
Step 5
Heat a cast iron skillet until smoking hot, add cooking oil, and sear the steaks straight out of the oven until a deep, crispy crust forms on both sides. Remove and let them rest, then slice against the grain.
Ingredients List
Important Notes
Reverse searing the steaks at 200°F ensures edge-to-edge even doneness before creating a quick hard crust in the pan.
Make sure the cast iron skillet is piping hot before adding the oil and steak to get an instant crust without overcooking the interior.
Allow the steaks to rest for a few minutes before slicing so the juices redistribute.
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