Chimichurri Steak Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Chimichurri Butter:
· 1 Large Bushel of Parsley (Finely Diced)
· 1 Shallot (Diced)
· 1 Red Chili Pepper (Diced)
· ½ Cup Extra Virgin Olive Oil
· 4 tbs Red Wine Vinegar
· Salt & Pepper to taste
· 1 stick of Butter
Horseradish Dijonnaise
· ¼ Cup Mayonnaise
· 2 tbs Dijon Mustard
· 1 tbs Horseradish
· Salt & Pepper
Steak:
· 1.5 lbs Prime NY Strip
· Salt & Pepper
· Provolone Cheese
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Chimichurri Butter:
1. In a small bowl combine all the ingredients, Except the butter. Adjust salt and pepper to preference
2. In a food processor, mix a handful of the fresh chimichurri with a soften stick of butter. Process until smooth and fully incorporated
Horseradish Dijonnaise:
1. In a small bowl combine all the ingredients. Adjust salt and pepper to preference
Steak:
1. Generously season the ribeye, let rest for at least 30 minutes to allow the salts to fully absorb into the meat
2. Place the steak into a 325℉ oven until internal temp reaches 115℉. Let Rest
3. Once the steak has rested, wipe away any residual moisture from the crust of the steak, then place onto a ripping hot pan and sear for 30 second on both sides. Kill the heat then place in a large knob of the chimichurri butter and baste for 30 seconds remove and let rest, internal temps should not exceed 135℉
4. Thinly slice the steak using a sharp knife or deli slicer
Ribeye Sandwich:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the creamy horseradish dijonnaise, then a massive helping of the shave NY strip, a handful of the fresh chimichurri, provolone cheese that should be seared and melted to perfection and finally topped with another perfectly toasted top bun smothered with more dijonnaise and chimichurri. Enjoy!
