Grilled Hanger Steak & Applewood Smoked Shoulder Bacon Sandwich With Frisee & Red Onion Jam
(from castro15’s recipe box)
Categories: Sandwiches/Wraps
Ingredients
- 1 lb. Hanger Steak
- 2 Cloves Garlic, minced
- 2 TBSP Minced Herbs-Rosemary, Thyme, Sage
- 8 oz. Applewood Smoked Shoulder Bacon, Sliced Thin
- Frisee, washed and patted dry
- Red Onion Jam (see recipe below)
- 8 Thick slices Rustic Country Bread
- Sea Salt
- Fresh Crack Black Pepper
- Pinch Controne Hot Pepper Flake
- Extra Virgin Olive Oil
- 2 Red Onions, sliced thin
- 1/2 cup Red Wine Vinegar
- 1/4 cup Sherry Vinegar
- 1/2 tsp Yellow Mustard Seed
- 1/4 tsp Fennel Seed
- 1/4 cup Honey
- Sea Salt
- Fresh Cracked Black Pepper
- Extra Virgin Olive Oil
Directions
-
Season Hanger Steak with salt, pepper, chili flake, herbs, and olive oil. Set aside, uncovered 1 hour up to 12 hours.
-
Heat a grill on high heat. Sear Steak on all sides, achieving a good crust. Cook Steak to Rare/Medium Rare. Remove from grill and let rest at least 15 minutes.
-
Meanwhile, brush one side of the sliced bread with olive oil and season with salt and pepper. Grill bread, oil side down until nice and toasty. Remove and let rest grilled side up.
-
Thinly slice steak, against the grain.
-
To build sandwich: Spread Red Onion Jam on grilled side of bread. Arrange thin slices of Shoulder Bacon topped with Frisee. Drizzle Frisse with olive oil and season with salt and pepper. Arrange Hanger Steak on top and top sandwich with grilled bread. Enjoy with a dark English Style beer like a stout or porter
-
Red Onion Jam:
-
In a small saucepan, drizzle olive oil. Add Red Onions and cook until well caramelized. Add the remainder of ingredients and bring to a boil. Turn down heat and allow to slowly simmer until all liquid has reduced. Will keep for several weeks in the fridge.