Steak Sandwiches with creamy shallots
From Martha Stewart's Everyday Food we get this amazing sandwich. To view the video of how to make the just point you little mouse to here
Ingredients
- 2 boneless New York strip steaks (3/4 inch thick; 1 1/2 pounds total), excess fat trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 4 large shallots, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- 4 sandwich rolls, split and toasted
- 2 cups baby arugula
Directions
-
Pat steaks dry with paper towels and season with salt and pepper.
-
In a large skillet, heat oil over high. Cook steaks until
medium-rare, about 4 minutes per side. Transfer to a cutting board and
tent loosely with foil.
-
Reduce heat to medium, add shallots, and cook until softened, 8 minutes.
-
Add cream and 2 tablespoons water and cook, stirring, until
slightly thickened, 1 minute. Stir in mustard and season with salt and
pepper. Thinly slice steak against the grain. Make sandwiches with
rolls, shallots, steak, and arugula.
Cook's Note
Feel free to try this recipe with chicken cutlets; turkey
cutlets, halved horizontally; or pork tenderloin, cut into 1-inch slices
and pounded 1/4 inch thick.
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