Steak Sandwich with Bourbon Creamed Spinach

Build these meaty sandwiches high with layers of thinly sliced hanger steak, red onion and a hearty spread of bourbon creamed spinach. Dovetailing tip: Use the steak you cooked on day 1 for today’s sandwich recipe.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 510

2 oranges, peels removed in large strips and reserved
1 cup bourbon
2 tablespoons maraschino cherry juice
freshly ground black pepper
2 tablespoons unsalted butter
2 pounds hanger steak
kosher salt and cracked black pepper
kosher salt and cracked black pepper
vegetable oil
bourbon creamed spinach, recipe follows
4 pretzel rolls, buttered and griddled
1 small red onion, sliced and soaked in ice water for 15 minutes
1 small red onion, sliced and soaked in ice water for 15 minutes
2-10 ounces boxes frozen spinach, thawed
3 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, finely chopped, about 1 cup
kosher salt and pepper
kosher salt and pepper
1/4 cup bourbon
1 1/2 cups heavy cream
2 cups grated smoked gouda cheese

For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.

Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.

For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.

Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.


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