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Chef Esdras Ochoa Makes Beer-Glazed Steak Sandwich | Tastemade Collaborations
Need the perfect summer sandwich to make you look like a pro in the kitchen? Chef Esdras Ochoa teaches you how to whip up a steak sandwich with cabbage and fennel slaw, made extra juicy with his Stella Upgrade: a beer-infused tonkatsu sauce that is jamming with flavor! Ingredients: For the steak - 10-ounce center-cut beef tenderloin 1 tablespoon olive oil 4 slices brioche bread, toasted For the tonkatsu sauce: 2 (12-ounce) bottles Stella Artois 1/2 small red onion, roughly chopped 1 star anise 1/3 cup agave 1/3 cup ketchup 1/4 cup oyster sauce 2 tablespoons Worcestershire sauce 2 tablespoons chipotle in adobo For the slaw: 1/4 red cabbage, thinly sliced 3 tablespoons kosher salt 1/4 green cabbage, thinly sliced 1/2 fennel bulb, fronds removed and thinly sliced 1/4 cup Japanese mayo (Kewpie brand) For the beer mustard: 4 tablespoons mustard powder 1/4 cup Stella Artois 1 teaspoon distilled white vinegar 1/2 teaspoon powdered sugar Steps: To make the tonkatsu sauce: Place the tenderloin in a shallow baking dish. Set aside. In a medium saucepan over medium-high heat, add the beer, onion, star anise and agave. Bring to a boil and reduce to a simmer. Simmer for 20 minutes until reduced by half. Remove the star anise and cool completely. Pour into a blender. Add the ketchup, oyster sauce, Worcestershire sauce and chipotle. Blend until smooth. Cool completely. Pour half of the tonkatsu sauce over the meat and coat both sides. Cover and set aside if cooking immediately or cover and refrigerate to marinate overnight. Reserve the remaining tonkatsu sauce as a condiment for the sandwich. To make the slaw: Place the red cabbage in a bowl of ice water. Add the salt and stir to combine. Soak the cabbage for 15 minutes until the water is flush with red pigment. Strain and pat dry. Add the cabbage into a medium mixing bowl with the green cabbage and fennel. To make the beer mustard: Combine all ingredients in a bowl and whisk thoroughly. Remove 1 teaspoon and add to a small mixing bowl. Place the remaining mustard in an airtight container and place in the fridge until ready to serve. To make the slaw dressing: Into the mixing bowl with the reserved beer mustard, add the mayonnaise and whisk to combine. Pour the dressing over the slaw and stir until evenly dressed. To cook the tenderloin: Heat the olive oil in a nonstick or cast-iron pan over medium-high heat. Remove the excess tonkatsu sauce from the meat and gently place in the hot pan. Cook, turning to sear, for about 5 minutes per side. Lower the heat to medium and continue to cook, rotating as needed, until the outside is golden brown and the meat is cooked to preferred doneness. Remove the meat onto a plate to rest. To assemble the sandwich: Cut the tenderloin crosswise into a 1-inch thick steak. Spread beer mustard on the bottom half of bread. Top with a spoonful of slaw, then the steak. Dress the steak with a spoonful of tonkatsu sauce and top with the remaining slice of bread. Cut in half and serve. ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM

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