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  • Carlos Sarmiento

Carlos’ Ultimate Steak Sandwich

(Photo: Carlos Sarmiento)

There are an infinite amount of ways that one can prepare and enjoy, what to many, may seem like a simple dish, but believe me, with the right ingredients, you can take anything to the next culinary level.


Inspired by Parisian Cafes and Spanish Tapas bars, this new dish promises to be one of the most memorable steak sandwiches ever.


(Photo: Christian Mackie)


By incorporating a vivid French-style dijonnaise sauce and the delicate sharpness of an aged Spanish manchego cheese, they will nicely counterbalance the earthiness of sauteed mushrooms and the sweetness of caramelized onions.


Bringing these bold items together with a deliciously wine-marinated grilled steak and a croquant baguette bread, you will experience something unforgettable indeed.


(Photo: Sergio Arze)

Is your mouth watering yet?

Let’s get cooking!


Menu:

Wine-marinated grilled skirt steak baguette sandwich with spicy dijonnaise, caramelized onions, sautéed portobello baby mushrooms, watercress, and aged manchego cheese


Wine pairing:

2018 - Bodegas Santo Cristo 50+ - Garnacha

(Campo de Borja, D.O. - Spain)


Serves 2-4


Ingredients

Steak:

  • 1 1/2 lbs Outside skirt steak, cut in four equal sizes. Salt & pepper on both sides.


Steak marinade:

  • 1/4 cup olive oil

  • 2 tablespoons fresh rosemary chopped

  • 2 garlic cloves, minced

  • 1/2 teaspoon cayenne pepper

  • 3/4 cups red wine

Dijonnaise:

  • 1/3 cup Mayo

  • 1 tablespoon Dijon mustard

  • 1 tablespoon stone ground honeyDijon mustard

  • 2 tablespoons fresh lemon juice

  • Pinch of paprika

  • Pinch of sea salt

  • Pinch of cracked pepper


Mushrooms:

  • 1 tablespoon olive oil

  • 1 pack of Bella mushrooms sliced

  • 1 garlic clove, minced

  • Salt/pepper


Onions

  • 2 large yellow onions, cut in 1/2 inch julienne strips

  • About 1/4 cup of extra Virgin olive oil

  • 4 tablespoons of water


Baguette bread (cut diagonally in four equal parts, then cut open lengthwise) & extra Virgin olive oil (approx 1 tablespoon)


Manchego cheese (preferably aged 3-6 months), thinly sliced or shaved enough for one layer of topping per sandwich


Directions

Steak:

  • In a large mixing bowl, combine all marinade ingredients and mix well. Add steak cuts in the bowl, toss in marinade, coating evenly. Let marinade in fridge for at least 15 minutes.

  • Heat up grill to 300 degrees F.

  • Remove steaks from marinade and cook until desired doneness. Discard remaining marinade.

  • Once steaks are cooked, removed from grill and place on a deep dish and cover with foil.


*Note: steaks will come out a little on the dark side due to the red wine marinade.


Dijonnaise:

Note: dijonnaise can be made the day before or while the steak is marinading in the fridge.

  • In a small mixing bowl, mix all dijonnaise ingredients well, cover and refrigerate until it is time to prepare the sandwiches.


Onions:

Note: caramelized onions can also be prepared ahead and reheated before serving.

  • In a thick bottom frying pan or Dutch oven pan, heat olive oil on medium heat.

  • Add onions and stir to coat onions, cooking for a few minutes, ensuring that onions are spread out as much as possible.

  • Reduce temperature to medium low heat and continue to cook for 5 minutes.

  • Add water, stir, and reduce heat to low. Let onions continue to cook for approximately 15-20 minutes, or until brown spots begin to appear on onions. Remove from heat and save onions for later.


Mushrooms:

  • In a small frying pan, heat up olive oil On medium heat.

  • Add garlic and cook for 2 minutes. Add mushrooms and cook for additional 5 minutes. Add salt and pepper to taste.

  • Reduce heat to low and cool until most of mushroom water has evaporated. Remove mushrooms from heat ans save for later.


Bread:

  • In a large non-stick skillet, lightly coat it with 1 tablespoon of extra Virgin olive oil.

  • Heat pan on medium low. Place sliced peaces of bread and lightly grill for approx 1 minute on each side.

  • Remove slices of grilled bread from pan and place on a plate. If pan is not big enough for all the slices, repeat steps until all pieces of bread are lightly grilled.


Serve it up!

I personally believe that layering ingredients for a sandwich in a strategic manner is critical to maximize all of their flavors. This sandwich is no exception.


Preparing each ind sandwich:

  • On the bottom side of one of the bread pieces, spread dijonnaise sauce evenly on the inside surface. Next place one piece of steak.

  • Place a few slices or shavings of manchego cheese on top of steak and then arrange a generous amount of caramelized onions on top of steak.

  • Next, place a few pieces of mushroom on top of onions. Carefully add some of the watercress on top of the mushrooms and add a few more slices or shavings of manchego cheese.

  • On the top bread piece, spread dijonnaise on the inside part and place it on top of the sandwich.


You can serve as is or even it cut it in half before serving.


Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


About the wine...

Special thanks to my friends at VinAmericas for their wonderful contribution of this vivacios garnacha (grenache) wine.


VINAMERICAS is a national fine wine import company headquartered in Miami with warehousing facilities in New Jersey, California, South Florida, and Europe (Spain).

Their ever-growing curated portfolio includes over 100 wines from 35 high-quality family wineries from Spain, France, Chile, Argentina and South Africa.

2018 - Bodegas Santo Cristo 50+ - Garnacha

(Campo de Borja, D.O. - Spain)

(Photo: Carlos Sarmiento)

Founded in 1956, Bodegas Santo Cristo combines over 900 hectares of vineyars owned by 700 members, but 80% of them are controlled by 30 viticulturists, which has made innovation and best practices possible.


Located in the village of Ainzon, Santo Cristo boasts modern temperature controlled stainless steel fermentation tanks, underground ageing rooms and young, dynamic winemakers.


Grapes: 100% Garnacha (Grenache) from 50+ year-old vines.


Taste: Medium garnet color with a blue rim. On the nose, it showcases aromatic notes of violets, raspberries and black pepper. Fresh, clean and velvety with a hint of bacon and smoke.


Solid structure with sweet tannins and a rosemary and thyme aromatic finish.


Food pairing: Pairs with grilled and braised meats, tomato based dishes, baked vegetables and stews.


About Campo de Borja: Campo de Borja is a DO wine zone since 1980 in Aragon, northern Spain. It is centered on Borja, a small town laden with history. The Borgia family, who came to prominence in Italy during the Renaissance and produced two Popes, were of Borjan origin.

Campo de Borja's soil near Ainzón is made up of stones and iron-rich clay. The climate is continental, and the vineyards elevation can easily surpase 1,500 feet.


Campo de Borja is the best selling Spanish appellation in the US after Rioja, a clear indication of the region's quality and appeal to American consumers.


For more information on this wine and VinAmericas, visit: https://www.vinamericas.com/50plus

&

https://www.vinamericas.com


Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: @gogojungle)

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