Charred Steak Sandwiches
Get Chef Kevin Fink’s recipe for seared steak sandwiches with lime, herbs, and Anaheim peppers.
steak | grill | summer
When we spent the day with Chefs
—two of the co-owners and partners behind Austin’s Emmer & Rye (a Bon Appetit Best New Restaurant in 2016)—we learned a ton about their approach to
open fire cooking
, their latest collaborative culinary project inspired by hearth cooking. Most importantly, however, we realized that we’re not cooking over fire enough.
Below, get Chef Fink’s recipe for a simple herby charred steak sandwich that’s brightened with lime and grilled Anaheim peppers. For dessert, follow up with Chef Bristol-Joseph’s recipe for salted peanut butter and banana s’mores.
This isn’t a recipe you can replicate on a stovetop, so build up a fire, heat up your
Carbon Steel Grill Frying Pan
, and get cooking.
(16-ounce) ribeye steak, preferably Wagyu, tempered
(8-ounce) ball queso Oaxaca, sliced
cup fresh herbs such as mint, basil, tarragon, or parsley
Arugula or crunchy lettuce, for serving
Grill Frying Pan
over the fire for 2 minutes. Cook Anaheim chilies until blistered and charred, then remove from heat and allow to cool. Slice peppers lengthwise, removing charred skin if desired.
Slice red onion into rings, cook until softened and charred, and set aside.
Liberally season steak with salt and pepper and sear evenly on each side, around 3-4 minutes, depending on the thickness of your steak. Remove steak from the heat and let it rest while you prepare the sandwiches.
Slice your baguettes lengthwise
all the way through, leaving one long side attached. Open baguettes and toast, face down.
Spread a layer of mayonnaise on each baguette, then layer in thin slices of steak, chilies, and red onions.
Cook queso Oaxaca slices just until they start to melt. Top your sandwiches with the cheese, arugula, fresh herbs, and squeeze of lime.