Modu Recipes

Striker Chef's Beef Steak Sandwich

A high-end sandwich combining steak cooked sous vide for extreme tenderness with sweet caramelized onions, spicy cheongyang peppers, and garlic butter-spread bread.

🙋 Recommended for

  • ⭐ Those who want to taste beef dishes with a much more tender texture than conventional grilled steak.
  • ⭐ Those who want to enjoy a gorgeous, high-end brunch at home that rivals restaurant quality.
  • ⭐ Those who love the perfect sweet and spicy combination of sweet caramelized onions and pungent cheongyang peppers.

Ingredients needed 🛒1 servings

  • 1 piece of beef for steak
  • 2 slices of bread
  • 1 onion
  • 1 cheongyang pepper
  • A little Italian parsley
  • Appropriate amount of pizza cheese (or string cheese)
  • 1 tbsp butter
  • 1 tsp minced garlic
  • 1/3 tbsp sugar
  • A pinch of salt
  • 3 tbsp mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tbsp whole grain mustard

Recipe 🍳

  1. Place the vacuum-sealed (or zip-top bag) beef for steak into a sous vide machine set at 59 degrees Celsius and cook gently for 1 hour to tenderize.
  2. Mix mayonnaise, sriracha sauce, and whole grain mustard in a 3:2:1 ratio to create the sandwich base sauce.
  3. Prepare the garlic butter by mixing 1 tsp minced garlic, a pinch of sugar and salt, and chopped parsley into butter that has been softened at room temperature for 30 minutes.
  4. Slice the onion thickly so you can still feel its texture, thinly slice the cheongyang pepper, and roughly chop the Italian parsley.
  5. Sauté the sliced onions in a pan until they are caramelized and brown, adding a pinch of salt and 1/3 tbsp sugar midway to maximize sweetness. If it becomes too dry, add a little water.
  6. Remove the sous vide-cooked beef, pat it dry, and then sear it quickly on a hot pan, using a torch simultaneously, to create a strong Maillard reaction (browning) on the surface.
  7. Once the surface of the meat is seared, melt a little butter to add flavor, then remove it and slice it thinly for the sandwich.
  8. Add a piece of butter to the sautéed onions after turning off the heat, then mix in the sliced cheongyang peppers and parsley. The residual heat will cook them, completing the spicy onion topping.
  9. Generously spread the prepared garlic butter on one side of the bread. Place it butter-side down in the pan and toast until golden brown, then lightly toast the other side.
  10. On the toasted bread, layer the onion topping and pizza cheese. Cover the pan and cook over low heat until the cheese is melted.
  11. On the side of the bread without garlic butter, spread a generous amount of the special mayonnaise sauce. Fill it with the thinly sliced steak, then top with the other slice of bread with melted cheese and onions to finish.
  1. Sous vide beef at 59 degrees Celsius for 1 hour, then sear the outside until golden brown with a torch and pan, and slice thinly.
  2. Sauté thickly sliced onions with sugar and salt for a long time until caramelized, then mix with cheongyang peppers and butter.
  3. Spread garlic butter on toasted bread, then layer with sauce, steak, and cheese-onion topping to complete.

Cooking tips 💡

  • When sautéing onions, if they become too dry, the bottom may burn. Add water little by little while sautéing to ensure even browning.
  • For the garlic butter, take the butter out of the refrigerator 30 minutes in advance so it softens and spreads smoothly on the bread without clumping.
  • Sous vide beef is already cooked tenderly throughout. Quickly sear the outside on a pan and with a torch to prevent juices from escaping.
  • Slice the meat as thinly as possible so that the sandwich is not tough when bitten into and blends smoothly with the bread.

Shop ingredients on Coupang(Ad)

BeefBreadOnionCheongyang PepperItalian ParsleyMayonnaiseSrirachaWhole Grain MustardButterGarlicPizza CheeseSugarSalt
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