Strip Steak Sandwiches, Truffled Robiola Cheese, Shallots, and Arugula
Chef David Walzog, of the SW Steak House in Las Vegas, shows us the secret to creating a decadent sandwich by combining grilled strip steak with truffle-infused Robiola cheese.
FOR THE STRIP STEAK:
1 16 oz. Strip Steak
Kosher salt
Ground black pepper
FOR THE TRUFFLED ROBIOLA CHEESE:
3 ounces Robiola cheese
1/2 ounce white truffle oil
1/2 ounce chopped black truffle
FOR THE SHALLOTS:
4 shallots, peeled and julienned
2 ounces beef stock
2 sprigs fresh thyme, chopped
Salt and ground pepper, to taste
Canola oil
4 small "torpedo" shaped rolls, approx. 5" long by 2" diameter
1. For the strip steak: Trim steak of excess fat and sinew, then cut in half to create 2 thinner steaks. Cut each of the thinner steaks into long strips. Cut each of these strips into 3 blocks. Skewer the 3 blocks back together with a bamboo skewer prior to grilling. Season each skewer with salt and ground black pepper. Cook on the grill or a hot pan for about 1 minute on each side.
2. For the truffled Robiola cheese: Remove the rind and soften the Robiola cheese. Add the cheese, truffle oil and chopped truffle. Mix well to incorporate the truffle into the cheese. Add this to a piping bag with a 1/2" tip and refrigerate until making the sandwiches.
3. For the shallots: Heat canola oil in a small sauté pan over medium heat. When hot, add shallots and sauté until translucent. Add beef stock and chopped fresh thyme. Reduce until thick. Season with salt and ground pepper, to taste. Set aside at room temperature until making the sandwiches.
4. To assemble: Cut a V shape into the top of the bread, to create about a 1" pocket in the roll. Toast bread under a broiler or on the grill. Put about a tablespoon of the shallot mixture onto the cut area of the toasted bread. Set skewered strip steak on the shallots in the bread and remove the skewer from the steak. Next, pipe a small amount of the truffled Robiola cheese onto the steak and garnish with arugula.
SERVES 4
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