Grilled Steak Sandwich Romesco
Courtesy of Cured By Bacon
Contestant in 2013 Summer BBQ Challenge
For the sandwich filling
- 1 to 2 pound (454 to 900 g) flank steak
- salt and pepper to taste
For the sandwich building
- 4 ciabatta rolls
- 4 tablespoons (60 ml) olive oil, divided use
- 1 bunch green/spring onions
- 1 tablespoon (15 ml) kosher salt
- 2 teaspoons (10 ml) fresh cracked pepper
- 1/2 cup (120 ml) Romesco sauce, recipe follows
- 1 tablespoons (15 ml) smoked paprika
- 1 small wedge (2 to 3 ounces/57 to 85 g) gorgonzola cheese
- Spears of fresh pineapple, if desired
For the Romesco Sauce
- 2 large red peppers
- 1 ripe tomato
- 4 cloves garlic, peeled and chopped
- 1/3 cup (about 50 g) slivered almonds (sliced or whole works just as well)
- 1/4 cup (43 g) hazelnuts (roughly 20)
- 2 teaspoons (10 ml) smoked paprika
- 2 tablespoons (30 ml) olive oil + 1/3 cup olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 slice (about 3/4 cup/25 g) day old bread, cubed
For the sandwich
- Fill and preheat the SousVide Supreme to 133 to 135F/56 to 57C for medium rare (or to your preferred degree of doneness for steak.)
- Prep and clean your flank steaks. Trim away any visible or unseemly fat and gently rinse under cold water, then pat dry.
- Sprinkle some salt and pepper on the steaks, put them into a cooking pouch, and vacuum seal.
- Submerge in the water oven to cook from at least 12 to as many as 24 hours
- About 30 minutes before you’re ready to pull the steaks out, get your steak sandwich-building station prepped and the grill fired up (about 375 to 400F/190 to 205C).
- Slice the ciabatta rolls into sandwich halves and brush some olive oil on them.
- Lightly toss the green onions in some olive oil, salt and pepper.
- On the heated grill, toast your bread and lightly char the onions.
- Retrieve the steak from the water bath, remove it from the pouch, gently pat dry with paper towels.
- Lightly brush the steak with some olive oil (to aid in browning), lightly dust it with smoked paprika, kosher salt, and fresh cracked pepper and toss it on the hot grill.
- Once a good crust has formed, 2 to 3 minutes per side, remove from the grill and let it rest for a few minutes. Once rested, and juices have redistributed, thinly slice the steaks against the grain for tender bites!
- Smear the toasted ciabatta halves with a thick layer of Romesco sauce; lay slices of tender steak, grilled onions and gorgonzola on one half of the roll and top with the other half.
For the Romesco Sauce
- In a large skillet over medium heat, combine the almonds, hazelnuts, bread, garlic, smoked paprika and 2 tablespoons of the olive oil . Toast everything thoroughly until lightly browned and fragrant. (You can also do this in a 350F/175C oven, in an ovenproof skillet.)
- On the grill or over an open flame (i.e. gas burner), roast and blister the red peppers and tomato.
- Once the peppers are blistered, remove them from the fire and put them into a plastic bag to steam for 3 to 5 minutes to help loosen the scorched skin.
- Gently scrape and peel away the charred skin and remove the pepper’s caps and seeds.
- Chop the pepper and the fire-roasted tomato into smaller pieces.
- In a food processor, pulse to finely chop the toasted bread and nut pieces. (If using a blender, it’s best to remove this chopped mash before blending the roasted veggies).
- Add the roasted red pepper, tomato, red wine vinegar and the remaining olive oil and pulse until you can start pureeing the sauce entirely.
- Taste and adjust salt and olive oil levels for flavor and texture. It should look like an ever so slightly thicker version of the traditional sauce to help ensure it works as a hearty spread on the sandwich.
Tip from the author: For a refreshing and tasty side, I added some spears of fresh pineapple to the grill. Tastes like summer to me!