Tangy Grass-fed Steak Sandwich
When lunchtime rolls around and your really hangry, a rewarding and easy option (15 mins total prep time) is a tangy steak sandwich. It can be made anywhere you have a fridge and toaster oven.
Final product
Start by sourcing a (preferably) organic grass-fed tenderloin. One of my favorite butchers/meat grocers is ‘Ends Meat’ at Industry City in Brooklyn NY. Ends Meat is a whole-animal Salumeria, inspired by traditional European styles and methods, made using only responsibly raised whole animals from family farms in New York and New Jersey.
Start with a half pound of grass-fed organic tenderloin (aka, Filet Mignon). At Ends Meat, this can run you $22/lb, not bad considering other meat counters charge upwards of $30/lb.
Cut the tenderloin into 1/8″-1/4′ slices.
At 450-degrees, these slices will cook quickly. Watch them closely and turn after 2 minutes (i.e., 2 minutes per side for medium rare).
When they’re done, they should exit something like this
I like to use a whole wheat pita, and a smear of mayo (try using ‘Miracle Whip’ for tanginess). The mayo not only enhances the flavor, but will help bind the ingredients together.
No sandwich is complete without a few veggies. I like to add arugula, sweet onion, and tomatoes. The arugula adds a "peppery" and slightly spicy taste, the sweet onion (preferably Vidalia if you can find it) balances the arugula (any white or yellow onion will do), and Heirloom tomatoes (which I found at my local gourmet market) add color and texture. The flavor of the Heirloom justifies the French term for tomato, pomme d’amour – literally translated to “love apple.”
The finished product is a tasty, tangy, moist, crunchy and satisfying treat that will melt in your mouth.
