Steak sandwich with braised leek
Ingredients
4 persons
Steak sandwiches
- 8 slices of sourdough bread
- 1 kg of short rib entrecôte
- 0.5 bump, bruised
- sprig of rosemary
- 0.5 splash of peanut oil
- 0.5 leek stalk
- 0.5 pinch of curry powder
- 0.5 pinch of cumin
- 175 grams of aged cheese
- baking butter
- salt and pepper
Mayonnaise
- 2.5 egg yolks
- 0.5 tablespoon mustard
- 250 milliliters peanut oil
- 0.5 piece of lemon, the juice
- 1 tablespoon ELVEA red pesto
- 1 tablespoon ELVEA green pesto
- salt and pepper
Salad
- 175 grams mixed salad
- 0.5 piece of lemon, the juice
- 0.5 dash of olive oil
- salt and pepper
Preparation
-
1
Place the meat in a large roasting dish and add the crushed garlic, rosemary, and a splash of peanut oil. Place in a preheated oven at 50 °C for 1 hour.
-
2
Put the egg yolks and mustard in a bowl. Whisking continuously, slowly pour in the peanut oil in a thin stream until the mayonnaise thickens. Season to taste with pepper, salt, and lemon juice.
-
3
Divide the mayonnaise among three bowls. Mix the ELVEA red pesto into one portion and the ELVEA green pesto into a second portion. Leave the third portion plain.
-
4
Cut the leeks in half and chop them into large pieces. Drizzle with oil and season with cumin, curry powder, pepper, and salt. Grill the leeks on a greased plancha on the barbecue over low heat until tender. Then chop them finely.
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5
Top the slices of sourdough bread with the aged cheese and braised leek. Toast the sandwiches on both sides until golden brown on the plancha.
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6
Toss the mixed salad with the lemon juice, a drizzle of olive oil, pepper, and salt.
-
7
Take the meat out of the oven and briefly grill it on the barbecue. Let it rest for a moment and slice it.
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8
Cut the sandwiches into pieces and serve with the steak slices, salad, and the three kinds of mayonnaise.
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9
Buon appetito!
