Steak Sandwiches
Steak Sandwiches
Ingredients
For the Steak and Assembly
- 2 porterhouse steaks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
- 1 large onion, sliced
- 1 tablespoon maple syrup, as needed for caramelizing
- 2 potatoes
- 1/4 cup olive oil, for frying potatoes
- 8 slices sourdough bread
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Prepare the chimichurri: In a medium bowl, combine the finely chopped parsley, minced garlic, and finely diced small onion. Pour in the 1/2 cup of olive oil. Season with salt and freshly ground black pepper to taste. Mix well to combine all ingredients. Set aside to allow the flavors to meld.
⏱️ 10 min
- 2
Caramelize the onion: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced large onion and cook, stirring occasionally, for 5 minutes until softened. Add 1 tablespoon of maple syrup and continue to cook, stirring frequently, until the onion is golden brown and caramelized, about 15-20 minutes. Remove from heat and set aside.
⏱️ 20 min
- 3
Prepare and fry the potatoes: Grate the 2 potatoes using a box grater. Place the grated potatoes on several layers of paper towels and press firmly to remove as much moisture as possible. Heat 1/4 cup of olive oil in a separate large skillet over medium-high heat. Once hot, add the dried grated potatoes in a single layer. Fry until golden brown and crispy, about 5-7 minutes per side. You may need to do this in batches if your skillet is not large enough. Season with a pinch of salt. Remove from the skillet and drain on paper towels.
⏱️ 15 min
- 4
Cook the steaks: Season the 2 porterhouse steaks generously with salt and freshly ground black pepper on both sides. Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot. Add the steaks and sear for 3-5 minutes per side for medium-rare, or to your desired doneness. Remove the steaks from the pan and let them rest on a cutting board for 5 minutes before slicing against the grain.
⏱️ 15 min
- 5
Assemble the sandwiches: While the steaks are resting, toast the slices of sourdough bread in a toaster or under a broiler until golden. To assemble, spread a generous layer of chimichurri on one side of each toasted sourdough slice. Layer with slices of cooked steak, a portion of the crispy potatoes, and a spoonful of the caramelized onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Sandwiches
For the Steak and Assembly
- 2 porterhouse steaks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
- 1 large onion, sliced
- 1 tablespoon maple syrup, as needed for caramelizing
- 2 potatoes
- 1/4 cup olive oil, for frying potatoes
- 8 slices sourdough bread
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Prepare the chimichurri: In a medium bowl, combine the finely chopped parsley, minced garlic, and finely diced small onion. Pour in the 1/2 cup of olive oil. Season with salt and freshly ground black pepper to taste. Mix well to combine all ingredients. Set aside to allow the flavors to meld.
⏱️ 10 min - 2
Caramelize the onion: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced large onion and cook, stirring occasionally, for 5 minutes until softened. Add 1 tablespoon of maple syrup and continue to cook, stirring frequently, until the onion is golden brown and caramelized, about 15-20 minutes. Remove from heat and set aside.
⏱️ 20 min - 3
Prepare and fry the potatoes: Grate the 2 potatoes using a box grater. Place the grated potatoes on several layers of paper towels and press firmly to remove as much moisture as possible. Heat 1/4 cup of olive oil in a separate large skillet over medium-high heat. Once hot, add the dried grated potatoes in a single layer. Fry until golden brown and crispy, about 5-7 minutes per side. You may need to do this in batches if your skillet is not large enough. Season with a pinch of salt. Remove from the skillet and drain on paper towels.
⏱️ 15 min - 4
Cook the steaks: Season the 2 porterhouse steaks generously with salt and freshly ground black pepper on both sides. Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot. Add the steaks and sear for 3-5 minutes per side for medium-rare, or to your desired doneness. Remove the steaks from the pan and let them rest on a cutting board for 5 minutes before slicing against the grain.
⏱️ 15 min - 5
Assemble the sandwiches: While the steaks are resting, toast the slices of sourdough bread in a toaster or under a broiler until golden. To assemble, spread a generous layer of chimichurri on one side of each toasted sourdough slice. Layer with slices of cooked steak, a portion of the crispy potatoes, and a spoonful of the caramelized onions. Serve immediately.
⏱️ 5 min