Loaded Steak Sandwich
Serves: 1
Total: 35M
Prep: 15M
Cook: 20M
5.0
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Recipe Preparation
- 2 slices of bread
- Tomahawk steak (2⅞ lb)
- 10 tsp Turkish seasoning
- 10 tsp parsley, chopped
- 2 green peppers, chopped
- 1/2 head of garlic, minced
- 1/3 tsp oregano
- 1/2 tsp red chili powder
- 1 tsp red wine vinegar
- 2 tsp olive oil
- 2 tsp honey
- Salt and black pepper to taste
Step Description
1
Rub the Turkish seasoning evenly over the steak. Let it sit for 5 minutes, then sear in a pan until the surface is slightly charred.
2
Place the steak in an oven preheated to 390°F (199°C) and bake until the internal temperature reaches 150°F (66°C). Use a ThermoPro TempSpike Plus Truly Wireless 600-ft Meat Thermometer to ensure accurate readings whenever you measure temperatures while cooking.
3
To make the onion sauce add butter and chopped white onions to a hot pan, and saute until the onions soften. Pour in beef broth and let simmer for 20 minutes. Season with salt and black pepper.
4
Begin making the potatoes by boiling them in salted water until fully cooked, then set aside. Heat butter in a pan and fry the boiled potatoes until they turn crispy. Season with salt, black pepper, and red chili flakes.
5
Mix parsley, chopped green peppers, minced garlic, oregano, red chili flakes, red wine vinegar, olive oil, and honey in a bowl to make the chimichurri sauce. Stir until well combined.
6
Toast both sides of the bread slices until golden brown. Dress the sandwich with the steak and serve alongside the crispy potatoes, onion sauce, and chimichurri sauce. Enjoy!
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