by Jon Sullivan - 2019-09-12<<<<< previous blog next blog >>>>>
This is a lot of work for a sandwich, but it's damn tasty.
This sandwich has a boat load of complex flavor. The spicy seared beef, a very tangy and unique cranberry sauce, mushroomy brie. I'll be honest, the main reason I made it was it's so photogenic. But it's a really good sandwich.
If you don't like brie for some reason I'd suggest swiss cheese.
You can use fresh cranberries rather than canned, but I actually prefer the canned. And the cranberry sauce is delicious just by itself.
For the meat, just make a steak however you like and slice it super thin. I prefer sous vide as it's easier to get all the various factors perfect. it's not as cheap, as you need the sous vide heater, and a vacuum sealer. But a grill and good charcoal aren't cheap either. And no matter how good a grill master you are, sous vide just does it better and easier. That's my opinion anyway. I've been using that Anova unit with great success.
Meat and marinade : (I sous vide the meat and marinade and then sear before slicing)
1 pound steak of your choice
1 tablespoon olive oil
salt and pepper
1/2 cup prepared whole cranberry relish
1 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
1/3 cup water
1/4 cup brown sugar
1/2 teaspoon fresh rosemary chopped fine
1 teaspoons fresh ginger grated
For plating :
arugula for topping
slider buns, toasted