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Cooking 101
This is the ultimate steak sandwich. The creamy Romesco sauce and the quick pickled red onions balance out the flavor. The pops of tangy currants are a fun surprise for your mouth.
Chef Tip: Yes, you will be happy if you rest your steak for a few minutes before you slice it. We won't go into the science here, but it's real, and resting does make for a juicier steak. If you're using a meat thermometer, take the steak out of the pan at 140°F, it'll continue to cook while it's resting.
1 red onion, thinly sliced
Apple cider vinegar
1/4 cup currants or raisins
Salt
Cooking oil
1 lb Hanger or Flank Steak
1 baguette, cut into 4 equal pieces
2 cups of your favorite greens
Preheat your oven to 400°F
In a small bowl, add enough vinegar to cover the onions. Add in the currants or raisins and a pinch of salt. Set aside
Season your steak liberally with salt while you heat a cast-iron skillet over high heat
Drizzle oil in the pan and then lay the steak in the pan and do not move it. Sear on one side until it easily flips, about 3-5 minutes. Flip and cook on the other side for another 4 minutes or so. Remove the steak from the heat and let it rest for 5 minutes
While your steak is resting, toast the baguette
Slice the steak thinly and build your sandwiches with a squeeze of Romesco, a dollop of the onions & currants, and the greens
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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