West Coast Steak Sandwich Recipe

Make quick pickle

In a small saucepan combine apple cider vinegar, water, sugar, salt and optional peppercorns. Heat over medium until sugar and salt dissolve and mixture just comes to a simmer, about 2–3 minutes. Place sliced red onion in a heatproof jar or bowl and pour hot brine over onions. Press onions down so submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (can be made up to 24 hours ahead).

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off each garlic head to expose cloves. Drizzle with 1 tsp olive oil, wrap tightly in foil, and roast on a baking sheet until soft and caramelized, about 30–35 minutes. Let cool slightly, then squeeze roasted garlic cloves into a small bowl and mash to a paste.

Combine dressing

In a bowl whisk together mashed roasted garlic, mayonnaise, Greek yogurt, lemon juice, remaining 1 tsp olive oil, Dijon mustard, salt and pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly. Makes enough to dress slaw and smear on rolls.

Prep and toss slaw

Place shredded kale and optional cabbage in a bowl. Drizzle with 1 tbsp olive oil and 1/2 tbsp lemon juice; add 1/4 tsp salt and 1/8 tsp black pepper. Massage the kale with your hands for 1–2 minutes until it softens and darkens. Toss with 2–3 tablespoons of the roasted garlic dressing (reserve remaining dressing for the rolls). Adjust to taste and set aside chilled.

Season and bring to room temperature

Pat the filet dry with paper towels. Rub with 1 tbs olive oil, then season all over with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 20–30 minutes before cooking.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add the filet and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 1 tbs butter and spoon melted butter over the steak while cooking for an additional 1–3 minutes until internal temperature reaches 125°F (52°C) for medium-rare (adjust time for desired doneness). Transfer steak to a cutting board and rest 6–8 minutes.

Slice

After resting, slice the filet thinly across the grain into 1/4"–1/2" thick slices suitable for sandwich stacking.

Toast rolls

Spread softened butter lightly on cut sides of the rolls. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Remove and keep warm.

Build sandwiches

Spread a generous tablespoon of roasted garlic dressing on both cut sides of each toasted roll. On the bottom half, pile a layer of dressed kale slaw (about 3/4 cup per sandwich). Layer sliced filet over the slaw (about half the steak per sandwich). Scatter 1/4 cup shaved Parmigiano Reggiano over the warm steak so it warms and softens. Top with several slices of pickled red onion (drain excess pickle liquid) to taste. Close sandwiches with top halves and press gently.

Serve

Cut sandwiches in half if desired and serve immediately while steak is warm. Offer extra roasted garlic dressing and pickled onions on the side.