Sunday, January 20, 2008

Fight Food: UFC 80

Had some fellas over for UFC 80, so I decided to continue on the dude food theme. Made fancied up manwiches last time, so this time I was figuring lets try some steak sandwiches and fat chips. As usual great times, and some tasty food.

Multi-Steak Sandwiches
I honestly haven't cooked steaks in about 3 years, so after trying some of Porthos's phenomenal
kobe rib eyes I've been craving some steaks. I used three styles of steaks for this sandwich for flavor and cost effectiveness. One rich fatty rib eye, one grain fed lean flavorful ribeye, and skirt steak for some rich beefy flavor. They came out great - flavorful, juicy, and tender. Topped with some pungent gruyere cheese, fresh peppery crunchy watercress, and served on some chewy ciabatta. Good times. Side note - forgot to add caramelized onions. Always important to get a clear plating station with all ingredients ready. I have a hella tiny kitchen, so my cutting area was crowded and thus forget to add the onions.


3 Ciabatta Loaves
1 1/2 pound ribeye
1 pound grain fed ribeye
1 pound skirt steak
Thinly sliced gruyere cheese
1 bunch watercress chopped
4 sweet onions thinly sliced (maui, vidalia, sweets)
Sea salt and pepper
Extra virgin olive oil
3 sprigs rosemary

1) Place medium saute pan over medium heat. Add olive oil,
onions, and salt. It looks like the pan is overcrowded, but it'll cook down quick. Cook for 20+ minutes occasionally stirring until onions take the color of caramel - not burnt. Remove onions and voila - caramelized onions.
2) Cut ciabatta loaves in half and into thirds.
3) Remove all steaks 30 minutes before cooking. Getting it to room temperature. This
will help the steaks cook faster, which will make them juicier.
4) While onions are going, set a stainless steel pan over medium
heat. Sea salt and pepper 1 1/2 pound ribeye aggressively all over - even on the sides. Add olive oil, then steak when pan is hot. Make sure do not move the pan or steak. Add 1 sprig rosemary. After 5 minutes, check the bottom. If it's completely brown with a nice crust, flip the steak over. Another 5 minutes, cook on both sides - 2 minutes each side. Press the flesh for doneness - looking for medium rare. If it's not ready, cook again on the bottom. Set aside and make a tent with aluminum foil - this will keep it warm.
5) Follow the same exact technique for the 1 pound steak. Sea salt, pepper. Cook both s
ides until you see a crust. Remove when medium rare and tent with foil. Probably 10 minutes total cooking.
6) Pre-heat broiler. When the broiler is ready, sea salt, pepper,
and oil the skirt steak. Add underneath the broiler and cook for five minutes. Remove and tent.
7) After the meat has rested for 10-15 minutes, cut all meat into strips again
st the grain. For the skirt steak, make sure they are very tiny strips that you cut.
8) Assemble the sandwich. Layer all three pieces of steak, gruyere,
onions, and watercress on the bread. I personally like more steak, more gruyere, a little bit of onions, and less watercress. Serve immediately.

Fat Chips
Figured some fat chips would go good with the sandwich. Plus the UFC w
as in London, so it made sense. It's a great way to get rid of some old spices too.

5 pound bag of potatoes, scrubbed, and cut into wedges
1 tblsp Kosher salt
1 tsp Garlic Powder
1 tsp Chipotle powder
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Smoked Paprika
1 tsp black pepper
2 sprigs sage
2 sprigs rosemary
2 sprigs thyme
extra virgin olive oil

1) Mix the spices together, dry the potatoes thoroughly with paper towels, and add spices to the potato wedges.
2) Pre-heat oven to 450 degrees and add a tray (or two basically enough to hold all the wedges) in the oven.
3) When the oven is at 450, remove the tray with a mitt and oil the tray. Add the chips and make sure that every single piece of potato touches the tray. Add a little oil to the potatoes, add the sage/rosemary/thyme and place the tray in the oven.
4) After 20 minutes check the potato by giving it a taste. Should be crunchy on the outside and very soft on the inside. Keep on cooking and checking until you like it.
5) Once finished, salt the potatoes again (or use any extra spices). Serve immediately or they'll go soggy. It goes great with mayo - I combined mayo, hot sauce, and ketchup.

No comments: