Steak Sandwich Revisited
I used a loaf of ciabatta, an Italian bread, for this recipe, which is best made close to serving.
I used a loaf of ciabatta, an Italian bread, for this recipe, which is best made close to serving.
- 1 tablespoon worcestershire sauce
- 2 cloves garlic crushed
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons dry white wine
- steak:
- 1/2 cup sweet chili sauce
- 1 ounce butter
- chilli tomato jam:
- 4 medium tomatoes chopped coarsely --(1 1/2 pounds)
- 1/3 cup firmly packed brown sugar
- 1 tablespoon fresh cilantro coarsely chopped
- caramelized leeks:
- 1 medium leek sliced thinly
- 2 tablespoons brown sugar diced
- 4 rib-eye steaks (2 pounds total)
- 8 thick slices ciabatta bread
- 2 1/8 ounce. arugula trimmed
- Carbohydrate 98.1252713239545 g
- Cholesterol 208.01786866625 mg
- Fat 73.2085300630574 g
- Fiber 3.34127103631384 g
- Protein 56.379201887584 g
- Saturated Fat 30.0433323950182 g
- Serving Size 1 1 Serving (575g)
- Sodium 1184.36242306983 mg
- Sugar 94.7840002876407 g
- Trans Fat 8.54228661477648 g
- Calories 1284 calories
Step-by-step
- Heat oil in medium saucepan; cook garlic, stirring until browned lightly.
- Add tomato, sauces and sugar; bring to the boil.
- Reduce heat; simmer uncovered, about 45 minutes or until mixture thickens.
- Stand 10 minutes; stir in cilantro.
- Melt butter in medium frying pan; cook leek, stirring until softened.
- Add sugar and wine; cook, stirring occasionally, 20 minutes or until leek caramelizes.
- Cook steaks on heated oiled grill plate until browned both sides and cooked as desired.
- Meanwhile, brush both sides of bread slices with oil; toast on both sides.
- Sandwich Arugula, steaks, chilli tomato jam and caramelized leek between bread slices.
Simmering the Jam
Start the chili tomato jam by heating oil in a medium saucepan until it shimmers. Brown the crushed garlic lightly before adding the chopped tomatoes, Worcestershire sauce, and brown sugar. Bring the contents to a rolling boil. Reduce the heat and simmer uncovered for forty-five minutes. Watch for the mixture to thicken into a jam-like consistency. Remove the pan from the heat and let it stand for ten minutes before stirring in the fresh cilantro. Store leftover jam in an airtight glass jar in the refrigerator for up to five days.
Caramelizing the Leeks
Melt butter in a medium frying pan over medium heat. Add thinly sliced leeks and cook them, stirring frequently, until they soften completely. Incorporate the brown sugar and dry white wine into the pan. Cook this mixture, stirring occasionally, for twenty minutes until the liquids reduce and the leeks caramelize into a deep golden brown. Thin leek ribbons cook faster than thick rounds, so maintain uniform thickness during prep. Use a heavy-bottomed pan to prevent scorching the sugar.
Assembling the Sandwich
Toast the thick ciabatta bread slices on both sides after brushing them with olive oil. Grill the rib-eye steaks on a heated, oiled grill plate until browned on both sides and cooked to your preferred internal temperature. Layer the arugula, cooked steaks, warm chili tomato jam, and caramelized leeks between the toasted bread slices. Assemble this dish close to serving time to keep the bread crisp. Slice the finished sandwiches diagonally with a serrated bread knife to prevent tearing the crust.
