Charred Steak Sandwiches
Get Chef Kevin Fink’s recipe for seared steak sandwiches with lime, herbs, and Anaheim peppers.
30 Minutes
4 Servings
Easy
steak | grill | summer
When we spent the day with Chefs
Kevin Fink
and
Tavel Bristol-Joseph
—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
at
Hestia
, 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.
Ingredients
4
Anaheim chiles
1
red onion
1
(16-ounce) ribeye steak, preferably Wagyu, tempered
4
small baguettes
4
tablespoons mayonnaise
1
(8-ounce) ball queso Oaxaca, sliced
½
cup fresh herbs such as mint, basil, tarragon, or parsley
1
lime
Arugula or crunchy lettuce, for serving
Instructions
STEP 1
Preheat a
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.
STEP 2
Slice red onion into rings, cook until softened and charred, and set aside.
STEP 3
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.
STEP 4
Slice your baguettes lengthwise
almost
all the way through, leaving one long side attached. Open baguettes and toast, face down.
STEP 5
Spread a layer of mayonnaise on each baguette, then layer in thin slices of steak, chilies, and red onions.
STEP 6
Cook queso Oaxaca slices just until they start to melt. Top your sandwiches with the cheese, arugula, fresh herbs, and squeeze of lime.
