EXECUTIVE SOUS CHEF JAKE STRANK / HUTTON HOTEL'S 1808 GRILLE
1 lb. flat iron steak
1 t Chili powder
juice of 1 lime
4 oz piquillo peppers or roasted red peppers, cut into strips
2 oz. reggianito or parmesan cheese, thinly sliced
1 oz. chimichurri (recipe below)
Sandwich dough (recipe below)
Season flat iron steak with lime juice, chili powder, salt, and pepper. Place just enough oil in sauté pan to thinly coat the bottom and sear steak on medium high heat for about 3 minutes per side. Steak can be cooked more or less depending on preference. Remove from heat and let the steak cool completely. Slice into thin strips.
1 c oil
1/2 c chopped Italian parsley-pressed down slightly
1/4 c chopped oregano
1 T minced garlic
1/2 medium onion, finely diced
2 T red wine vinegar
Juice of 2 lemons
Salt & Pepper to taste
Mix all ingredients and let them marinate for at least 3 hours before using. Season to taste with salt and pepper.
2 c flour
1 T baking powder
1 t salt
1 c milk
Mix dough ingredients in a mixer with dough hook attachment until dough just comes together. Knead for 2 minutes. Remove and form into a ball. Cover and let rest 15 minutes. Divide into 4 equal balls. Press with wax paper on tortilla press or roll with rolling pin to ¼" thickness.
To assemble and cook sandwiches:
Place sliced steak, red peppers, reggianito cheese and chimichurri on sandwich dough. Fold in edges like a burrito and seal. Sear in sauté pan on medium heat until golden brown on both sides. Place in 400¢ª oven for 7-8 minutes. Remove and let cool slightly before slicing and enjoying.