Restaurant-style Steak sandwich with brandy mushrooms
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A hearty steak sandwich, with mushrooms smothered in brandy and a delicious ciabatta.
Ingredients
3 tablespoons salted butter, softened
1 tablespoon flat leaf parsley, chopped
1 clove garlic, finely minced
4 (5-ounce) striploin steaks
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup mushrooms, trimmed and halved
¼ cup brandy
1 large long ciabatta, or 2 small
Flat leaf parsley to garnish
Preparation
In small bowl, mash 2 tablespoons butter with parsley and garlic until combined; set aside.
Pat steaks dry; rub with olive oil, salt and pepper. Heat a heavy skillet over high heat and cook steaks 3 minutes per side for medium rare. Transfer meat to a plate and cover with foil; let rest 20 minutes.
Meanwhile, melt remaining butter in same skillet. Add mushrooms, cook until soft, about 3 to 4 minutes. Add brandy and reduce by half. To assemble sandwich, cut steaks across grain into ¼-inch thick slices. Spread a thin layer of herb butter onto cut sides of sliced ciabatta. Top with steak slices, mushrooms. Sprinkle with parsley. Press ciabatta together and down and cut into 4 sandwiches. Serves 4.
