Monday, January 16, 2012

In the Kitchen with Jason: Steak and Caramelized Onion Sandwiches with Creamy Coleslaw

My brother and his family got us this awesome cookbook for Christmas entitled Dollars to Donuts. The recipes looked awesome, but Jess and I had already planned our meals for the end of last year so we weren't able to try any out until just recently. The recipes we tried are on facing pages (pg 140 and 141 if you are following along at home) and are freaking fantastic. We altered the sandwich recipe slightly and recommend that you halve or even quarter the slaw recipe as the recipe as listed makes way more slaw than normal occasions ever call for. But without further blathering from me, here are the recipes.



Slaw Ingredients
  • 1 head green cabbage
  • 2 carrots
  • 6 Tbsp sugar
  • 1 tsp salt
  • 1 cup mayonnaise
  • 2/3 cup white vinegar
Slaw Directions
  • Core the cabbage.
  • Shred the cabbage.
    • If you do not own a fancy way to shred your cabbage, get your best chef's knife and slice it into as thin of slices as you can manage. Then cut the sliced cabbage crosswise and you have shredded cabbage.
  • Peel the carrots and grate them on the large hole side of a box grater.
  • In a large bowl, put about 1/3 of the cabbage in the bottom.
  • Put about 1/3 of the carrots on top of the cabbage.
  • Scoop 2 Tbsp sugar into the bowl.
  • Scoop 1/3 tsp salt into the bowl.
  • Repeat the layering process until only the mayo and vinegar are not in the bowl.
  • In a separate bowl, whisk together the mayo and vinegar.
  • Poor the whisked mixture over the cabbage bowl and mix with a big spoon or spatula.
  • Let it sit at room temp for 5 minutes and then refrigerate for 1 hour before serving.
Sandwich Ingredients
Sandwich Directions
  • Heat 1 Tbsp EVOO in a large, nonstick skillet on high heat.
  • Add the onions and salt.
  • Cook for 3 minutes, stirring often.
  • Lower heat to medium high and cook for 15 minutes. Continue to stir often.
  • Turn the oven on broil and make sure that the top rack of your oven is as high as it can go.
  • Mix 2 Tbsp EVOO and minced garlic in a small bowl.
  • Lay the bread out on a cookie sheet.
  • Brush one side of each piece of bread with the garlic/EVOO mixture.
  • Set bread to the side for now.
  • Season both sides of the steak with salt and pepper.
  • In a second nonstick skillet, heat the remaining EVOO over medium high heat.
  • Add the steak and cook for 5 minutes on a side.
  • Remove steak to a cutting board.
  • The onions should be ending their 15 minutes about now.
  • Add 1 Tbsp balsamic vinegar to the onions and cook them for 3 more minutes.
  • Remove the onions from heat.
  • Put the bread under the broiler for about 2 to 3 minutes. 
    • Be careful as broilers like to turn something that is browning nicely into something that is burning nicely the second your back is turned.
  • Cut the steak into thin slices.
  • Put one slice of bread, white side down onto a plate. 
  • Top with 1/4 of the steak and 1/4 of the onions.
  • Put the other slice of bread over the steak and onions white side up.
  • Eat and enjoy.
Put these two recipes together and you have yourself a delicious meal.

Please enjoy!

-Chef Jason

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