Shaved Steak Sammie* Recipe

Make chimichurri

In a medium bowl combine parsley, cilantro, minced garlic, minced shallot, red wine vinegar, 2 tbs olive oil, 1 tbs lemon juice, crushed red pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Stir until well combined. Reserve about 2 tbs of the chimichurri in a small container for finishing the steak; the rest will be used as a light marinade and sauce.

Marinate the steak: Place the flank steak in a shallow dish or zip-top bag and spoon 1–2 tbs of the chimichurri over it, rubbing to coat. Let sit at room temperature 15–20 minutes (or up to 30 minutes in fridge) to pick up flavor.

Cook the steak: Heat a heavy skillet or cast-iron pan over high heat until very hot (pan should be smoking lightly). Add 1 tsp olive oil if pan is dry. Sear steak 2–3 minutes per side for medium-rare, or longer to desired doneness. Use an instant-read thermometer for accuracy (about 130°F for medium-rare).

Rest and shave: Transfer steak to a cutting board, tent with foil and rest 5–8 minutes. Slice steak very thinly across the grain (shaved style) into bite-sized strips. Toss the hot slices with the reserved 2 tbs chimichurri so they stay juicy and well seasoned.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved cherry tomatoes with 1 tbs olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Spread cut-side up and roast 10–12 minutes, until softened and just beginning to blister. Remove from oven and set aside.

Make horseradish mayo: In a small bowl whisk together 1/3 cup mayonnaise, 1 tbs prepared horseradish, 1 tsp lemon juice, 1/8 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust horseradish to preference.

Prepare lettuce: Pat romaine leaves dry, separate into sandwich-sized pieces and chill briefly until assembly.

Prepare onions and coating: Separate thinly sliced onion into rings and place in a bowl of cold water for 10 minutes to crisp. Meanwhile whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp paprika and 1/2 tsp kosher salt. Add 1/3 cup ice-cold water and stir briefly to make a loose batter — it should cling lightly to the onion but not be heavy.

Heat oil: In a medium skillet or pot heat 2 cups vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature.

Fry onion strings: Drain onions well and pat very dry. Toss onions briefly in the dry flour/cornstarch mix, then dip into the cold batter, shaking off excess. Fry in batches 1–2 minutes until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray and season immediately with a pinch of salt. Keep warm in a single layer.

Prepare potatoes: Cut russets into 1/4" sticks and place in a bowl of cold water for at least 20–30 minutes to remove starch (helps crisping). Drain and pat completely dry with towels.

Heat oil for fries: In a heavy pot or deep fryer heat 2 cups vegetable oil to 325°F (160°C).

First fry (blanch): Fry potatoes in batches 4–5 minutes until just tender but not browned. Remove to a wire rack and let cool 5 minutes.

Increase heat to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt. Keep warm and crisp while you assemble sandwiches.

Toast sourdough and melt cheese: Lightly brush both sides of each sourdough slice with 1 tbs olive oil divided. Heat a skillet or griddle over medium-high heat. Toast bread 1–2 minutes per side until golden. During the last 30–60 seconds, top two slices with cheddar slices and tent the pan with a lid (or use oven broiler for 30–60 seconds) until cheese is melted.

Assemble each sammie: Spread ~1–2 tbs horseradish mayo on the bottom toasted sourdough slice. Layer a few romaine leaves, a generous handful of shaved chimichurri steak, 6 roasted tomato halves (or as desired), a handful of crispy onion strings, then top with the cheddar-melted sourdough slice. Press gently, cut in half if desired.

Serve: Plate sandwich with a portion of fries on the side. Offer extra chimichurri and horseradish mayo for dipping. Enjoy warm.