Chef Taryn Wa of Savoury Chef Foods, a former chef to the stars, crafts an Oscar worthy snack, inspired by Best Picture nominee The Wolf of Wallstreet.
Recipe: Mini ‘Steak Sandwiches’
Yield: 10 servings
Ingredients
125 g beef ribeye steak, cut ¾” thick
salt and pepper to taste
5 mL olive oil
10 pieces garlic bread fingers*
50 mL chimichurri*
10 g crispy shallots*
*See accompanying recipes below
Method
- Rub steak with olive oil and season with salt and pepper
- Grill to desired doneness (rare-medium rare!)
- Let rest for 2 minutes
- Slice strips of beef into 1cm slices
- Place 3 slices of ribeye on the hot garlic bread finger and drizzle with chimichurri
- Garnish with 3 rings of crispy shallot.
Chimichurri
Ingredients
1 small garlic clove, minced finely
1 small shallot, chopped finely
5 mL parsley, chopped
1 pinch dried oregano
15 mL sherry vinegar
25 mL extra virgin olive oil
salt and pepper to taste
Method
- Mix all ingredients together
- Season with salt and pepper
- Let sit for at least 1 hr before serving
Garlic Bread
Ingredients
1 small ciabatta/pizza bianca/focaccia loaf
10 mL chopped parsley
2 cloves garlic, minced finely
10 g unsalted butter, softened
salt and pepper to taste
Method
- Bring butter to room temp
- Mix parsley, garlic, butter and salt and pepper together
- Cut the bread in half width wise (as though you are cutting the bread to make a sandwich)
- Cut the pieces into 2″ x 1″ rectangles, to be used as the base of the sandwich.
- Spread each “finger” with garlic butter
- Bake in the oven until crisp and golden
- Serve hot
Crispy Shallots
Ingredients
1 shallot
2 Tbsp cornstarch
oil for deep frying
Method
- Heat oil in a medium sized pot to 300 degrees – be sure to have the oil fill the pot only ½ way
- Slice shallots as thinly as possible
- Toss shallot with cornstarch
- Deep fry just until golden
- Remove from fryer and season with salt and pepper
Drain on paper towel
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