Le Chef's Kitchen

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The Best Steak Sandwich, Ever.

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Ok, I know that’s hyperbole.  But I make this sandwich the way I like it, without compromise, and I think it’s the best steak sandwich ever.  I think that my friends who have eaten it will mostly agree.  You can try it and judge for yourself, but I don’t know what else I could do to it to possibly make it more delicious.

To make the best steak sandwich, you will need the following things (makes 4 sandwiches):

1 fresh baguette.  The long (~3ft) kind, French.

2 lbs skirt steak

1/2 lb provolone cheese, sliced

1  large Spanish onion

1/2 stick butter

For the Garlic Aioli:

1 clove garlic

1/2 cup mayonnaise

1 T lemon juice

For the Marinade:

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup Worcestershire sauce

2 scallions, chopped

2 cloves of garlic, minced

1 tsp crushed red pepper

salt and pepper (~1 tsp each)

To start, get the steak marinating.  Combine the steak and the soy, Worcestershire sauce, garlic, scallions, crushed red pepper, salt, pepper, and olive oil.  This can be done up to a day in advance, but it should sit for at least an hour or two before cooking. I use a Ziploc freezer bag, but you can do it in a bowl if you prefer.  Freezer bags are great though, because you can easily work the marinade into the steak without any mess.  Shake it, toss it, throw it in the fridge and you’re all set.

Make the aioli:  mince one clove of garlic and add it to 1/2 cup of mayo.  Add the lemon juice and a turn or two of black pepper and a sprinkle of salt, and mix.  This can also be done well ahead of time and refrigerated.

Get the onion cooking.  Cut the onion in half, peel, and slice.  Add 2 T butter to a skillet, and cook the onions on medium low for about 30 minutes, to caramelize.

Slice the bread.   Cut the baguette into 4 equal pieces, and slice lengthwise.  I like to leave one edge intact as a “hinge” to make it easier to load them up with steak:

Butter the bread, and set the oven to broil.  You can use a toaster oven if you’re only making a few sandwiches.  You will want to toast or broil the bread, butter-side up, to get it to a nice golden brown.

Cook the steak.  If you have a grill, use it.  In New York in the wintertime, I use a grill pan.  You can also pan fry the steak in butter if you do not have a grill pan.  In either case, you only want to cook the steak for 2-3 minutes per side to get to medium rare.  Skirt steak is relatively thin, so it won’t take very long to cook.  Slice the meat into 1/4 inch thick strips, with the grain (not across it).

Once your bread is done, spread the garlic aioli onto both halves of the bread.  Divide the steak between the sandwiches, and then add the onions on top.  Finish by adding 3 slices of provolone cheese on top of the steak and onions.  Keeping the sandwiches open-faced, put them back in the oven for 1-2 minutes to melt the cheese.  Serve immediately.


Written by Drew

January 24th, 2010 at 2:09 pm

Posted in Dinner

Tagged with , ,

One Response to 'The Best Steak Sandwich, Ever.'

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  1. Dude we make a similar one, with Filet mingion, caramelized shallots, toasted baguette, and some chopped up rosemary. Its pretty ridiculous!

    Patrick Horsman

    24 Jan 10 at 11:51 pm

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