Steak Sandwich and Onion Rings from Food Network

Dear Clan,

I was home for a couple hours on Fri afternoon and took a nap and watched the Food Network, which I never do during the day. Usually all I watch is Diners, Drive-Ins and Drives on Saturday or Sunday night. But Tyler's Ultimate was on. I'd never seen it, though the chef looked familiar. He had this amazing steak sandwich going and the onion rings looked like they need to be tried, so I went on-line and copied them here so I could find them later. I'm sorry if I got carried away. Anyway, this is on my list to try.

Bing

Ultimate Steak Sandwich

Episode TU0311H (Food Network)

Tyler redefines the allure of a famous Philly favorite by elevating classic cheesesteaks into gourmet territory. For a crunchy companions, Tyler's serving a fresh fennel slaw and a stack of golden onion rings. Steak Sandwich with Cheddar Horseradish Sauce and Arugula Mayo; Fennel Slaw; Tempura Battered Onion Rings.

Ingredients

Gruyere bechamel:

• 1/2 stick unsalted butter
• 3 heaping tablespoons all-purpose flour
• 2 cups whole milk
  
• 2 cups grated Gruyere
• Kosher salt and freshly ground black pepper
• 1 tablespoon prepared horseradish

Arugula mayonnaise:

• 1 bunch baby arugula
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise

Steak Sandwich:

• 2 soft hoagie rolls
  
• Extra-virgin olive oil
  
• 1/2 pound rib-eye, finely sliced
• Kosher salt and freshly ground black pepper
• 1 recipe Fennel Slaw, recipe follows

Directions

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Fennel Slaw:

• 1 large fennel bulb, fronds removed and halved
• 1/2 lemon, juiced
• 1/2 cup mayonnaise
• 3 heaping tablespoons sour cream
• 1 bag coleslaw mix
• 2 tablespoons chopped fresh tarragon leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.

Yield: 4 servings

Tempura Battered Onion Rings

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Steak Sandwich

Ingredients for frying

Oil for frying

• 2 large sweet (Vadalia) onions, cut into 1/2-inch thick rings, thin skins removed
• 1 1/2 cups rice flour, plus more, for dredging
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 egg yolk
• 1 cup beer (use enough until you get pancake batter consistency)
• 1/2 teaspoon salt, plus more for seasoning
• Freshly ground black pepper

Directions

Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.