Steak Sandwich with Peppercorn Sauce

Adventurers need their protein! Why not get it in the most delicious way possible?

Prep time: 30 minutes

Cook time: 45 minutes

Yield: 2-4 steak sandwiches

First seen in: Ep 8 Family Matters

Steak:

• 1lb - 1.5lb skirt steak

• Salt & Pepper

Whisky Peppercorn Sauce:

• 4T unsalted butter

• 1 T freshly ground pepper

• 1/4 cup whisky

• 1 cup heavy cream

• 2T beef base

• Sprinkle of light brown sugar

• Salt & Pepper

• 1/2 T all-purpose flour

• 1/4 cup water

Assembly:

• 1T unsalted butter

• 1/2 yellow onion, sliced thinly

• Ciabatta Bread

• 1 garlic clove

• 1 roma tomato, sliced

1. Remove the steak from refrigerator 20-30 minutes before cooking.

2. Melt 1T unsalted butter in a pan over medium heat. Add in the onion slices and cook, stirring occasionally, until the onions begin to take on color. Season with salt & pepper.

3. Reduce heat to medium-low and cover, stirring every five minutes or so until gently caramelized. This will take up to twenty minutes (or until you like the way the onions look!) Remove onions from pan, but do not clean the pan.

4. Pat your steak dry with a paper towel and generously season with salt and freshly ground pepper. Cook in melted butter on a grill or cast iron to your desired temperature (we recommend medium rare). It took about 4-5 minutes per side in a cast iron. Allow steaks to rest for 10-15 minutes before slicing.

5. Take your caramelized onion pan, and melt 4T unsalted butter over medium-low heat and add the freshly ground pepper.

6. Add 1/4 cup of whisky and cook for 5 minutes to cook off the alcohol and reduce slightly. Add in 1 cup heavy cream, 2 T beef base, and light brown sugar.

7. Whisk together the 1/2 T all-purpose flour and 1/4 cup water until well combined, and add to the rest of your sauce ingredients. Whisk, cooking over medium heat until it reaches your desired thickness. Salt to taste (beef base is typically pretty salty, so you might not need to add anything!). The sauce will also thicken a little as it cools.

8. Slice 2-4 ciabatta loaves in half. Slice the garlic clove in half and rub the cut side of the garlic all over the cut side of the ciabatta loaves.

9. Place the ciabatta cut-side up on foil and broil until crisped and golden.

10. Sprinkle your tomato slices with salt.

11. Assembly: put piece of steak on the bottom half of ciabatta and slather in as much peppercorn sauce as desired. Top with caramelized onions and tomato slices and serve immediately with a side of extra peppercorn sauce.

12. All of your elements will keep well in the refrigerator for you to warm up and serve the next day! Just toast your ciabatta freshly and enjoy.

*This sandwich also works great on sliced of this Crusty Loaf!