This steak sandwich recipe from Anne Burrell is perfect for Super Bowl:
Steak Sandwich With Onions, Camembert, Fried Egg, and Chimichurri
Prep and Cook Time
1 1/2 hours
For the Chimichurri:
- 2 bunches of fresh cilantro, finely chopped
- 1/2 bunch of fresh Italian parsley, leaves finely chopped
- 1/2 bunch of fresh oregano, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- 1/2 white onion, finely diced
- 1 Fresno pepper, stem and seeds removed, finely chopped
- 1/3 cup extra-virgin olive oil
- Kosher salt
- 1/2 cup white vinegar
For the Sandwiches:
- Extra-virgin olive oil
- 1 Spanish onion, cut into 1/2-inch slices
- Kosher salt
- Pinch of crushed red pepper
- Two 10-ounce filets mignons, each cut into 5 or 6 thin rounds
- 4 Kaiser rolls
- 1/2 pound Camembert, cut into 8 slices
- 4 large eggs
To Make the Chimichurri:
In a small bowl, combine the cilantro, parsley, oregano, garlic, onion, Fresno pepper, and olive oil. Season with salt and let sit for 30 minutes.
Stir in the vinegar. Just before serving, taste and add more salt if needed.
To Make the Sandwiches:
Coat a large sauté pan with olive oil and toss in the onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the onion until soft, aromatic, and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don’t wash it.
Preheat the broiler. Season the steak generously with salt and let sit for 10 minutes before cooking.
Coat the pan used for the onion with olive oil and place over high heat. You want to get it REALLY hot—the oil should almost be smoking. Working in batches so you don’t crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all of the steak is cooked.
Cut the rolls in half and toast under the broiler.
Divide the steak evenly among the 4 rolls. Arrange the sautéed onion in an even layer on top of the steak, then drizzle with the chimichurri. Place 2 slices of Camembert on each sandwich and transfer to the broiler for 1 to 2 minutes, or until the cheese is nice and melty.
While the cheese melts, coat a nonstick sauté pan with olive oil and bring to medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
Top each sandwich with a sunny-side up egg and finish with a BIG drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness.
Reprinted from “Own Your Kitchen” by Anne Burrell. Published by Clarkson Potter, 2013.