Wednesday, June 8, 2011

CSA Recipe: Steak and Radish Sandwiches

Thanks to the CSA I have come to appreciate radishes. Last time around I made a pasta with French Breakfast radishes and heirloom carrots. This time I made up a  great, "We're staying in and having a fun summer date-night," meal - This is fairly simple to prepare, can be easily modified to cook on the grill, loves many inexpensive wines and tastes best beside a candle and paper napkin in back yard or tiny balcony! Maybe you could even play the new mix I made if you have adventurous taste in music?

Serves 2

For the sandwiches:

1/2" lb good steak
1/2 lb easter radishes, sliced very thinly
2 tsp chopped parsley
1 cup microgreens (or shredded butter lettuce)
3 tbs very soft slightly pungent italian/french cheese (such as a goat brie... you can also substitute butter)
1 tsp canola oil
salt and pepper to taste 
olive oil for brushing the bread
1 dash good balsamic

For the sweet potatoes:

1 lb sweet potatoes, peeled and cut in to wedges
1 tsp smoked paprika or ground new mexican chile powder
2 cloves garlic, minced
salt and pepper to taste
1 tbs olive oil
aoli or ketchup for dipping

1) Preheat the oven to 425 degrees. Pre-heat a cast-iron grill pan over medium heat.

2) Lightly brush the bread with olive oil and grill each side of the bread for 2 minutes, or until just starting to take color. Set aside.

3rush both sides of the steak with canola and sprinkle each side with salt and pepper to taste.  

4) Put everything but the dipping sauce for the potatoes in a large bowl and mix up. Your hands will be the best utensil for this. Spread on a baking sheet and put in the oven once it's hot.

5) Put the seasoned steak on the grill pan over medium high heat and cook for 5 minutes, then turn over, cooking for another 5 minutes. 

6) After the potatoes have been in for about 10 minutes, take a spatula and flip/stir them a bit, being gentle enough not to break them. 

7) Check the steak's rarity (medium rare for me please!) and if it's done put it on the cutting board to rest for at least 5 minutes (flip once for maximum juiciness). 

8) While you've got a few minutes to do nothing during steps 5-7, prep the sandwiches by spreading the cheese/butter on the bottom piece of bread for each sandwich, sprinkle with half of the parsley, placing half of the sliced radishes on top of that. Toss the microgreens in the tiny dash of balsamic.

9) Once the fries are done (about 16-20 minutes depending on how thick) take them out of the oven and split between two plates. 

10) Slice the steak very thinly and pile half of it on top of the radishes on each of the two bottom bread slices. 

11) Put the balsamic-tossed microgreens on top of the steak and top with the other side of toasted bread. 

12) Put the sandwiches on the plates beside the fries and serve with a bowl of aoli for dipping the oven fries!

Serve this with a lovely rustic Italian red, perhaps a bit medium- or light-bodied wine. Even a heavier rose or a rose champagne would be fun with this! The same goes with softer, lighter Spanish or French reds. The real pairing trick is that the radishes with fight with bigger, fuller reds. 

Note: In the photo they are served open-face. Let's just say that doing so was a poor choice… and a messy one!

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