Chef's Cut Steak Sandwich
Ingredients
2 tsp. Cocoa Unsweetened
2 tsp. Ground Coffee
1 tbsp. Kosher Salt
½ tsp. Black Pepper
¼ tsp. Granulated Garlic
1 tsp. Brown Sugar
1 ea. Butter Lettuce
1 ea. Euro-Bake Brioche Bistro Bun
6 oz. Hanger Steak (can substitute Flank or Skirt if needed)
1 oz. Gorgonzola Cheese Crumbles
½ ea. Green Onion (grilled)
1 fl. oz. IPA Demi-glace
IPA DEMI-GLACE
- 4 tbsp. Butter, unsalted
- ½ cup Onion
- ¼ cup Celery
- ¼ cup Carrot
- ½ cup AP Flour
- 5 cups Beef Stock
- 5 ea. Garlic Cloves
- 2 ea. Thyme Sprig
- 2 ea. Rosemary Sprig
- 1 tsp. Black Peppercorns
- ¼ cup Parsley Stems
- ¾ cup IPA Beer
- • 1 tbsp. Brown Sugar
- Combine cocoa, coffee, salt, pepper, garlic, and brown sugar and mix to create the cocoa and coffee rub.
- Season steak with rub liberally and grill/sauté until desired doneness.
- Let rest for 5 minutes before slicing.
- Toast or grill Euro-Bake Brioche Bistro Bun until warm.
- Building from the heel of Euro-Bake Brioche Bistro Bun, top with butter lettuce, sliced steak pieces, cheese crumbles, green onion, and IPA Demi-glace.
- Top with the crown of the bun.
