Steak sliders with brie and cranberry recipe

by Jon Sullivan - 2019-09-12 - Food

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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.

Instructions :

Prepare the steak. How much marinade you need depends on how you're using it. If you are grilling or pan cooking the steak, marinate it for 1-2 hours before cooking. If you are sous vide cooking it, just add a small amount of the marinade to the vacuum bag when you seal it. Let it rest in either case, then slice very thin.

Add all ingredients for the cranberry sauce to a saucepan and simmer slowly until it's thickened and syrupy. Let it cool and it will thicken more.

Put the sliced brie on your toasted bun bottoms and melt the cheese using a broiler or torch.

Stack the thinly sliced beef on top of the cheese. Add a small portion of the cranberry sauce. Top with a few leaves of arugula.

Enjoy.

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
soy sauce
Worcestershire sauce
balsamic vinegar
red wine
garlic powder
dried ginger

Balsamic cranberry sauce :

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 :

brie sliced
arugula for topping
slider buns, toasted

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