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Open-Faced Bavette Steak Sandwich

by , Chef , Sweet Basil, Vail, Colo.

Open-Faced Bavette Steak Sandwich

Serves 4

    • For the steak:
    • 1 (16-ounce) Certified Piedmontese bavette steak
    • ¼ bunch cilantro, leaves only (for serving)
    • 4 radishes, sliced thin (for serving)
    • 4 torta rolls (for serving)
    • For the marinade:
    • ½ cup soy sauce
    • ¼ cup Worcestershire sauce
    • ¼ cup honey
    • 1 tablespoon Dijon mustard
    • 1 tablespoon white miso paste*
    • 1 ounce ginger, peeled and grated
    • *Miso paste is a traditional Japanese condiment composed primarily of fermented soybeans. White miso paste has a mild, mellow flavor that is slightly sweet. It can be found at Asian markets or in the ethnic foods aisle at most grocers.

    In a small bowl, whisk the marinade ingredients together and set aside.

    Pat the steak dry with paper towels and season lightly with salt and pepper. Transfer to a dish and pour the marinade over the steak. Marinate for two hours in the refrigerator, turning the steak over after one hour.

    Take the steak out of the marinade, and pat dry with a paper towel. Using either a grill or sauté pan coated with oil, sear the steak until desired temperature and then let rest for 5 minutes.

    Cut the 4 torta rolls and cut a quarter of an inch off the top of the roll. Take the bottom portion and toast until crispy on a grill, or in a pan coated with butter. Let the bread cool slightly, and then generously spread the Miso Mayo (recipe follows) on top of the rolls. Once the steak has rested, slice it into thin pieces. Top the sandwich with steak slices, Asian-Braised Onions (recipe follows), cilantro, and sliced radish. Garnish with a lime wedge, and the Togarashi-Lime Potato Chips (recipe follows).

      • Miso Mayo
      • ¼ cup white miso paste
      • 2 cups mayonnaise
      • 3 tablespoons rice wine vinegar

      In a non-reactive bowl, whisk the ingredients together until combines. Set aside until ready to serve.

        • Asian-Braised Onions
        • 2 yellow onions, peeled and cut into ¼-inch rounds
        • 2 tablespoons canola oil
        • 3 tablespoons mirin*
        • 3 tablespoons fish sauce
        • 3 tablespoons rice wine vinegar
        • 2 tablespoons sesame seed oil
        • *Mirin is a type of rice wine used in Japanese cuisine. It is similar to sake, but is slightly sweeter with a lower alcohol content. Mirin can be found at Asian markets or in the ethnic foods aisle at most grocers.

        Preheat oven to 350°F.

        In a large sauté pan, heat 2 tablespoons of canola oil and then add the onion rounds (in batches if necessary). Sear on both sides until caramelized, and then transfer to a baking dish. Pour the liquid ingredients on top of the onions, transfer to the pre-heated oven, and cook for 30 minutes, stirring occasionally. When the onions are soft, pull them out of the oven and let cool in the cooking liquid.

          • Togarashi-Lime Potato Chips
          • 8 cups regular potato chips
          • ½ tablespoons schichimi togarashi (Japanese seven spice)*
          • Zest of 2 limes
          • *Shichimi togarashi, also known as Japanese seven spice powder, is a spice blend typically containing chiles, dried orange peel, Szechuan peppercorns, sesame seeds, ginger, and seaweed in varying ratios. It can be purchased at spice stores, Asian markets, or online.

          Spread chips across a baking sheet, then transfer to a preheated 350-degree oven for 4 minutes. Remove from the oven and place into a mixing bowl. Sprinkle the togarashi powder and lime zest over the chips while gently tossing. Serve slightly warm.

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