The Ultimate Steak Sandwich Recipe | Jeff Mauro
Level: Intermediate
Makes: 4 sandwiches
Nutrition Information (per serving): Serving size: 1 of 4 servings. Calories: 322; Total Fat: 22 g; Saturated Fat: 7 g; Carbs: 14 g; Fiber: 2 g; Sugars: 3 g; Protein: 13 g; Cholesterol: 49 mg; Sodium: 276 mg.
Total Time: 6 hr 10 min (includes chilling/freezing). Hands-on: 1 hr 5 min.
This recipe is inspired by a memorable sandwich Jeff Mauro enjoyed during a 2023 food tour of Grand Cayman, where Chef Dylan Benoit at Carnivore served an unforgettable steak sandwich under the island sun.
Ingredients
For the sandwich
- Reverse-Seared Black Powder Rub Beef Tenderloin (recipe below), fully cooled to room temperature
- 2 tablespoons unsalted butter, softened
- 4 ciabatta rolls, split
- 1/2 head iceberg lettuce, shaved thin
- 2 Roma tomatoes, thinly sliced
- 1 tablespoon vegetable oil
- 8 slices sharp or aged Cheddar cheese
Chimichurri Sauce
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh cilantro leaves
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- Kosher salt and ground black pepper, to taste
Scotch Bonnet Aioli
- 1/2 cup mayonnaise
- 2 tablespoons stone-ground mustard
- 12 tablespoons Scotch bonnet hot sauce (adjust to heat preference)
- 1 tablespoon honey
- 1 garlic clove, finely grated
- Kosher salt and ground black pepper, to taste
Reverse-Seared Black Powder Rub Beef Tenderloin (rub ingredients)
- 1/4 cup black sesame seeds
- 2 tablespoons black peppercorns
- 1 tablespoon poppy seeds
- 1 teaspoon brown mustard seeds
- 1/4 cup kosher salt
- 2 tablespoons dark brown sugar
- 1 teaspoon granulated garlic
- 1 teaspoon dried onion
- 1 center-cut beef tenderloin, trimmed (approximately 2 pounds)
Directions
Prep the tenderloin
- Toast the sesame seeds, peppercorns, poppy seeds, and mustard seeds in a dry pan over medium until aromatic, about 12 minutes, then grind with the salt, brown sugar, granulated garlic, and dried onion to a fine powder.
- Place an oven rack center and preheat the oven to 225F.
- Coat the tenderloin generously with the black powder rub. For deeper flavor, refrigerate overnight on a wire rack.
- Roast until the thickest part reaches 125F for medium-rare (about 23 hours); for more well done, target 135F.
- Cool the cooked tenderloin to room temperature, then chill in the freezer for 1 hour to make slicing extra thin.
Make the chimichurri
- Combine parsley, cilantro, red wine vinegar, and garlic in a food processor; pulse until slightly chunky (about 10 pulses).
- Add crushed red pepper and, while pulsing, slowly drizzle in the olive oil until combined. Season with salt and pepper. (Chimichurri can be made up to 3 days ahead; refrigerate.)
Make the Scotch bonnet aioli
- Whisk together mayonnaise, stone-ground mustard, Scotch bonnet hot sauce, honey, and grated garlic. Season with salt and pepper to taste.
Assemble the sandwiches
- Heat a griddle or skillet to medium. Spread butter on cut sides of ciabatta rolls and toast until golden and crisp, about 3 minutes; keep warm.
- On each bottom roll, spread chimichurri edge to edge, top with shaved iceberg, and add two tomato slices.
- Smear the top roll with the aioli, fully covering the surface.
- Using a sharp knife, slice the chilled tenderloin as thinly as possible.
- Warm a large nonstick skillet over medium-high and lightly brush with vegetable oil. Add a portion of sliced meat, sprinkle with extra black powder rub, and use a metal spatula to break up the meat slightly while it warms.
- Arrange two slices of cheddar in the pan next to the steak to form a "cheese skirt" and let it caramelize about 3 minutes. When the steak is hot and the cheese edge is golden, place the steak onto the melted cheese, then use a thin spatula to lift the steak with the cheese and place it cheese-side-down onto the prepared bottom ciabatta.
- Close, cut, and serve. Repeat for remaining sandwiches.
